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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat two tablespoons of olive oil in a pot and sauté the chopped garlic cloves and onion until fragrant.
Add the chickpeas, roughly chopped spinach, and fish stock to the pot.
Season with sweet paprika and cumin to taste, and cook for 10 minutes.
Add the fresh cod cut into pieces and continue cooking until the fish is done.
Remove the stew from the heat and stir in the fried bread cubes.
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For a richer flavor, use homemade fish stock instead of store-bought.
If you prefer a thicker stew, mash a few chickpeas and stir them back into the pot.
You can substitute fresh cod with salted cod, but make sure to soak and desalinate it beforehand.
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but make sure to soak them overnight and cook them until tender before adding them to the stew.
Can I make this dish vegetarian?
Yes, you can replace the fish stock with vegetable stock and omit the cod for a vegetarian version.
How do I fry the bread cubes?
Cut the bread into cubes and fry them in a small amount of olive oil until golden and crispy.
Can I freeze the potaje de vigilia?
Yes, you can freeze the stew, but it is best to add the fried bread cubes fresh when reheating.
What can I serve with this dish?
This dish is hearty on its own, but you can pair it with a simple green salad or crusty bread for a complete meal.
