Spanish Chickpea & Cod Stew | The FAMOUS Potaje de Vigilia Recipe
This Spanish Chickpea & Cod Stew, known as Potaje de Vigilia, is the most popular stew that is enjoyed throughout all of Spain during the Easter season. It´s filled with flavors, seriously easy to make and all done in about 40 minutes.
Serve this stew next to a crunchy baguette and a bottle of Spanish red wine, more specifically from the wine region of La Rioja, and you´re going to have yourself an instant trip to beautiful España.
To make this stew I used canned chickpeas, just to make things easier and quicker. However, you can use dried chickpeas if you like. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until done.
TIPS & TRICKS to Make this Recipe: I used cod in this stew, but you can use any other type of firm white fish. I also used fish broth, which is very typical. But you can use any other broth you like or even water. This stew will hold for up 4 to 5 days in the fridge in an air-tight container.
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Watch the Video Below on How to Make this Spanish Chickpea & Cod Stew
Spanish Chickpea & Cod Stew | Potaje de Vigilia
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 1 green bell pepper
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 cans chickpeas 15.5 oz / 440 grams each
- 3 cups fish broth 720 ml
- 2 cod fillets 8 oz / 250 grams each
- 3 oz fresh spinach 100 grams
- 1 bay leaf
- 4 eggs
- pinch sea salt
- dash black pepper
Add the eggs into a sauce pan, fill with cold water, enough to fully cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs
Meanwhile, heat a stock pot with a medium heat and add in the olive oil
Finely chop the onion, roughly chop the garlic and finely chop the green bell pepper
Add the vegetables into the stock pot, mix together, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the 2 tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 4 minutes, add in the canned chickpeas (drained & rinsed), the fish broth and the bay leaf, raise to a high heat and gently mix together, when it comes to a boil, place a lid on the stock pot and lower to a low-medium heat
Meanwhile, roughly chop the spinach, then pat the cod fillets dry with paper towels and season with sea salt & black pepper, then cut into bite-sized pieces
After simmering the stew for 15 minutes remove the lid, add in the pieces of cod, mix them into the stew, then place the lid and simmer for another 3 to 4 minutes or until the cod is fully cooked through, then remove the lid and add in the spinach, give it one final mix until the spinach is lightly wilted, remove from the heat
Transfer the stew into shallow bowls and garnish with the hard boiled eggs cut in half, serve at once, enjoy!
Get the Spanish Paprika I used to make this Recipe
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