More than just a soup, this recipe could be described as a hearty stew, perfect for preparing during Holy Week, especially for those who abstain from eating meat during this time. It is an incredibly simple recipe to make, rooted in traditional Spanish cuisine, and can easily be served as a standalone dish. Among its ingredients is cod, a classic fish that is widely consumed during Holy Week. Take note of the ingredients and step-by-step...
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Bring water to a boil and briefly blanch the spinach leaves. Then, chop them finely.
In a clay pot, heat a little olive oil and sauté the chopped garlic.
Stir in the breadcrumbs, one tablespoon of sweet paprika, and the chopped spinach.
Cook the mixture over very low heat for about two minutes.
Incorporate the cod, which has been soaked for 4 hours (changing the water several times), shredded, along with the bay leaf.
Add the drained chickpeas.
Cover the pot and cook over low heat until the cod is tender.
Adjust the seasoning by adding salt and pepper to taste.
Make sure to soak the dried cod for at least 4 hours, changing the water several times to remove excess salt.
Use fresh spinach for the best flavor and texture.
Serve the soup in individual clay pots for an authentic presentation.
Can I use fresh cod instead of dried cod?
Dried cod is traditional for this recipe, but you can use fresh cod if you prefer. Adjust the seasoning accordingly as fresh cod is less salty.
How long should I soak the dried cod?
Soak the dried cod for at least 4 hours, changing the water several times to remove excess salt.
Can I use frozen spinach?
Yes, frozen spinach can be used, but fresh spinach is recommended for better flavor and texture.
What type of chickpeas should I use?
Canned chickpeas are convenient and work well for this recipe, but you can use cooked dried chickpeas if you prefer.
Is this dish suitable for vegetarians?
No, this dish contains cod, which is a type of fish and not suitable for vegetarians.
