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Spanish Cod and Chickpea Stew (Potaje de Vigilia) Recipe

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4.2 from 13 reviews

This traditional Spanish Cod and Chickpea Stew, known as Potaje de Vigilia, is a comforting and nutritious dish combining tender cod, hearty chickpeas, and fresh vegetables simmered in a flavorful paprika-infused tomato broth. Perfect for a wholesome meal that celebrates Mediterranean flavors in just 45 minutes.

Ingredients

Vegetables

  • 1 leek
  • 1 white onion
  • 1 Italian green pepper (or cubanelle pepper)
  • 2 garlic cloves
  • 2 tomatoes
  • 2 cups fresh spinach

Other Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon salt (or to taste)
  • 1 1/2 cups cod strips (or 2 fresh fillets, cut into smaller pieces)
  • 2 cups canned chickpeas
  • 2 1/2 cups vegetable stock

Instructions

  1. Prepare the vegetables: Peel the outer layer of the leek and discard the green top and root end. Rinse well to remove any dirt or sand. Thinly slice into rounds. Peel and finely chop the onion. Cut off the stem and core of the green pepper and discard the seeds. Dice finely. Peel and mince or press the garlic cloves. Cut the tomatoes in half and grate the flesh, discarding the skin. Wash the spinach and drain well.
  2. Rinse chickpeas: Rinse the canned chickpeas under running water and drain well to remove excess sodium and canning liquids.
  3. Sauté aromatics: In a large pot over medium-low heat, heat the olive oil and cook the garlic, leek, onion, and green pepper with a bit of salt for 10-15 minutes until soft and fragrant, stirring regularly to prevent sticking or burning.
  4. Add paprika: Make some space in the center of the pot and add the paprika powder. Cook for a few seconds to release its flavor, mixing it with the olive oil, then stir it thoroughly with the vegetables.
  5. Add tomato: Add the grated tomato to the pot and mix well. Continue cooking over medium heat for 5 minutes, stirring frequently to develop a rich base.
  6. Add cod and chickpeas: Add the cod strips, chickpeas, and vegetable stock to the pot and stir well to combine all ingredients.
  7. Simmer stew: Cook the stew over low heat for 15 minutes to allow flavors to meld and the cod to cook through. Extend cooking time if using dried chickpeas or fresh cod fillets for thorough cooking.
  8. Add spinach: Add the fresh spinach and cook for 2-3 minutes until wilted, incorporating its vibrant color and nutrients into the stew.
  9. Season to taste: Taste the stew and adjust seasoning with salt as preferred to enhance overall flavor.
  10. Serve: Serve the potaje de vigilia hot with a drizzle of olive oil and a sprinkle of paprika powder over each portion for an authentic touch and added flavor.

Notes

  • Use fresh cod fillets cut into smaller pieces if cod strips are unavailable; adjust cooking time accordingly.
  • If using dried chickpeas, soak them overnight and cook until tender before adding to the stew.
  • For a spicier variation, add a pinch of smoked paprika or chili flakes along with regular paprika.
  • Adding a squeeze of fresh lemon juice before serving can brighten the flavors.
  • This stew pairs well with crusty bread or a side of rice for a complete meal.

Find it online: https://marthatasty.com/spanish-cod-and-chickpea-stew-potaje-de-vigilia-recipe/