Spain on a Fork > All Recipes > Main Dishes > Spain’s BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao
All Recipes, Main Dishes / February 7, 2024

Spain’s BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao

This chickpea stew with cod is Spain’s BEST-KEPT stew recipe. As you will only find it at the restaurant Taverna la Montillana in the city of Córdoba. It’s packed with flavors, easy to make and all done in a little over 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for an incredible meal.

Spain's BEST-KEPT Stew Recipe
What makes this stew stand out above the rest, is that you top it off with some delicious homemade cod fritters. Which truly takes this dish to another level of goodness. The secret, add the fritters when you are platting the stew, that way they don’t lose that light crispy crunch.

Spain's BEST-KEPT Stew Recipe
As always, for this recipe I used canned chickpeas. Just to make things easier & quicker. If you prefer to use dried chickpeas. Just soak them overnight in plenty of water and then boil the following day for 1 to 2 hours or until tender.

Spain's BEST-KEPT Stew Recipe

TIPS & TRICKS to Make this Recipe: You can make the stew ahead of time and add into the fridge. It will hold for up to 3 to 4 days. The batter for the cod fritters can also be made ahead of time. It will hold for 2 to 3 days in the fridge.

Spain's BEST-KEPT Stew RecipeKey Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
GOLDEN SAFFRON

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Watch the Video Below on How to Make Spain’s BEST-KEPT Stew Recipe

Spain's BEST-KEPT Stew Recipe
5 from 2 votes
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Spain's BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 563 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE STEW

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 celery stick
  • 2 carrots
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1.25 grams
  • 2 tomatoes
  • 2 cans chickpeas 15.5 oz / 440 grams each
  • 3 cups vegetable broth 720 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 bay leaf
  • handful fresh bagged spinach
  • sea salt & black pepper

FOR THE COD FRITTERS

  • 1/4 cup extra virgin olive oil 60 ml
  • 1 cod fillet 8 oz / 225 grams
  • 1/2 cup all purpose flour 60 grams
  • 1 large egg
  • 1/3 cup beer 90 ml
  • 1 small onion
  • 2 cloves garlic
  • 2 tbsp chopped parsley 8 grams
  • sea salt & black pepper

Instructions

  1. Fill a small sauce pan half ways with water, season generously with sea salt and heat with a high heat, when it comes to a boil, add in the cod fillet and lower to a low-medium heat, cook for 6 to 7 minutes or until just cooked through, then drain into a colander and set aside

  2. In the meantime, heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

  3. While the oil is heating, finely chop 1 small onion, roughly chop 4 cloves of garlic, thinly slice 1 celery stick and cut 2 carrots (peeled) into small bite-size pieces

  4. Add the cut vegetables into the stock pot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and ground cumin, quickly mix together, then add in two tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

  5. Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the canned chickpeas (drained & rinsed), the vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil place a lid on the pan and lower to a low-medium heat

  6. While the stew is simmering make the cod fritters, add the flour into a large bowl and make a well in the middle, crack in the egg and whisk the egg, then add in the beer and whisk everything together until you get a creamy batter, then add in 1 small onion finely chopped, 2 cloves garlic finely chopped, the chopped parsley and season with sea salt & black pepper, mix together

  7. Roughly chop the cod fillet we boiled earlier, add into the batter and give it one final mix

  8. Heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

  9. After a couple of minutes, add in small spoonfuls of the batter, making sure all the fritters are in a single layer and evenly spaced out, fry for 3 minutes per side or until golden fried, then transfer into a dish with paper towels

  10. After simmering the stew for about 20 minutes remove the lid, add in the spinach and mix until lightly wilted, remove from the heat

  11. Transfer the stew into serving dishes and top off with a couple of the cod fritters, enjoy!

Recipe Notes

Get Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts
Spain's BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao
Amount Per Serving
Calories 563 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 17g
Cholesterol 71mg24%
Sodium 980mg43%
Potassium 932mg27%
Carbohydrates 55g18%
Fiber 13g54%
Sugar 6g7%
Protein 27g54%
Vitamin A 6156IU123%
Vitamin C 18mg22%
Calcium 136mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. Daniel Diaz

    5 stars
    Amazing delicious dish takes me back home to Spain.

    09 . Feb . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      11 . Feb . 2024
  2. marcy

    5 stars
    love your recipes, my mother used to make cod with chickpeas , yours remind me of home, thanks for sharing!

    08 . Feb . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      09 . Feb . 2024

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