Spain on a Fork > All Recipes > Main Dishes > Spanish Chickpea & Cod Stew | The FAMOUS Potaje de Vigilia Recipe
All Recipes, Main Dishes / April 7, 2023

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.

Spanish Chickpea & Cod Stew
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.

Spanish Chickpea & Cod Stew
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.

Spanish Chickpea & Cod Stew

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.

Spanish Chickpea & Cod Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Chickpea & Cod Stew

Spanish Chickpea & Cod Stew
5 from 5 votes

Spanish Chickpea & Cod Stew | Potaje de Vigilia

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 474 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. Meanwhile, heat a stock pot with a medium heat and add in the olive oil

  3. Finely chop the onion, roughly chop the garlic and finely chop the green bell pepper

  4. 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

  5. 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

  6. 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

  7. 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

  8. Transfer the stew into shallow bowls and garnish with the hard boiled eggs cut in half, serve at once, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Chickpea & Cod Stew | Potaje de Vigilia
Amount Per Serving
Calories 474 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 212mg71%
Sodium 810mg35%
Potassium 1363mg39%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 4g4%
Protein 42g84%
Vitamin A 3180IU64%
Vitamin C 42mg51%
Calcium 168mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Miz

    5 stars
    Made this today. Got some frozen bacalao from Mercadona and I put some frozen grelos in instead of fresh spinach. (Clearing out freezer day!) It turned out really good and my teenage boys loved it. I have been trying some of your recipes and so far, so good! I will try artichoke fritters tomorrow.

    08 . Jan . 2024
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      09 . Jan . 2024
  2. Ann

    Just came back from Spain and tried this recipe. I made a few small tweaks, and it was absolutely delicious! I really enjoyed this and it took me back to beautiful Spanish food. Thank you for sharing!

    27 . Oct . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      28 . Oct . 2023
  3. Mike

    Hi! – I can’t wait to make this! Can I use Chicken Broth instead of fish broth, its not easy to find. Thanks!

    20 . Jul . 2023
    • Spain on a Fork

      Absolutely! Much love 🙂

      22 . Jul . 2023
  4. walter frazao

    5 stars
    What a fantastic recipe. Tried this with my wife tonight and the romesco penne for the kids. Amazing. Love the simplicity and deliciousness of you recipes.
    Thank you.
    Many more to be tried and loved for sure

    16 . Jul . 2023
    • Spain on a Fork

      So happy to hear that!! Much love 🙂

      16 . Jul . 2023
  5. Jim

    5 stars
    This was delicious! Both of us, as well as our dinner guest, really loved it. Bravo, Albert!

    06 . May . 2023
    • Spain on a Fork

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

      07 . May . 2023
  6. Jeff Garnett

    5 stars
    Hi the recipe was great and tasted delicious, but the nutritional information should be per 100 grams, and not per serving, a serving is how big your eyes are, as we say in the UK.
    Thanks Jeff

    25 . Apr . 2023
    • Spain on a Fork

      That is the way the app is set up, I cannot change it 🙂 Much love

      27 . Apr . 2023
  7. Marco Weber

    5 stars
    I was make this today and this was taste so GOOD!! I was skip the egg because i had nothing in the fridge. I replace the cod for squid because i often cook Asian style and this tasted really delicious. For the rest I used your what you recommend and it came out really delicious. I gonna make this again for sure and next time I will use cod to taste the difference. Thanks Albert for this lovely dish of stew

    10 . Apr . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      11 . Apr . 2023
  8. Ramya

    Cant wait to make this soon for me can i use mushrooms / vegetable broth snd skip green bell pepper as am not a big fan of green bell pepper i never had spanish chickpea and cod stew before perfect for my after office meals love your recipes as always brightens up my day everyday sfter work

    07 . Apr . 2023
    • Spain on a Fork

      Sounds great Ramya! Have a great weekend 🙂 Much love

      08 . Apr . 2023

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