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.
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.
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.
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.
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Watch the Video Below on How to Make Spain’s BEST-KEPT Stew Recipe
Spain's BEST-KEPT Stew Recipe | Potaje de Garbanzos con Bacalao
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
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
In the meantime, heat a stock pot with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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
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
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
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
Roughly chop the cod fillet we boiled earlier, add into the batter and give it one final mix
Heat a fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
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
After simmering the stew for about 20 minutes remove the lid, add in the spinach and mix until lightly wilted, remove from the heat
Transfer the stew into serving dishes and top off with a couple of the cod fritters, enjoy!
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