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On Wednesday our chef Juan Mari enjoys preparing this chickpea stew , vegetables and cod ... and we enjoyed eating that remain . Want the recipe?


- 300g unsalted bacaloa

- 400g chickpeas

- 1 onion

- 2 bay leaves

- 400g chard

- 1 red pepper

- 1 colrábano

- 2 leeks

- 300g potatoes

- 250g fennel

- 3 tablespoons olive oil

- 2 liters of water

- 1 head of garlic

- 50 gr. paprika

- Sal


- Last night we put the beans to soak in warm water and a tad of salt. This morning will be soft .

- In a pan put the beans on fire with 2 liters of water . Add the head of garlic and bay leaf to the pot and cook for one hour at low heat .

- In a skillet we sofreimos oil a chopped onion, pepper and paprika. When browned add it to the pot.

- Chop the remaining vegetables : beets, colrabano leek and potato honojo . Wash well and add to the pot to cook everything over about 30 minutes.

- Finally put the cod into pieces and leave 10 minutes. Before stopping our stew , chickpeas coción tried . Emplatamos and enjoy a delicious homemade stew.

NOTE : Today we have made some smooth meatloaf but you can use cod cod pieces.