Here’s A Spanish Cod and Chickpea Stew Recipe To Warm You Up!
This Spanish cod and chickpea stew – known in Spanish as “potaje de vigilia” or potaje de garbanzos con bacalao – is a traditional Spanish dish that is perfect for the colder months.
It is made with pieces of cod, canned or dried chickpeas, and aromatic vegetables that are cooked in a flavorful broth with onions, garlic, and paprika.
In the past, this delicious stew was often eaten during Lent (“vigilia” is Lent in Spanish) to avoid eating meat, which was not permitted by the Catholic Church.
Nowadays, this cod chickpea stew has become a dish that is perfect to eat during all the colder months. It is very comforting and warming.
There are a few different recipes known as “Potaje”, some are made with meat, and others – like this one – are made with fish (specifically cod).
This recipe is a classic example of what we consider “granny food”, the kind of old-school recipes grandmas love to cherish and cook for their families.
If you want to keep this stew vegetarian or vegan-friendly, you can simply omit the cod or substitute it with tofu.
This stew is also freezer-friendly since it doesn’t contain potatoes, which tend to become mushy when frozen and reheated. It’s ideal for meal prep and make-ahead cooking.
Ingredients
Here are the ingredients that you will need for this Spanish cod stew. It seems like a lot but it’s quite easy to make:
- Leek – Use a fresh leek; adds a hint of onion flavor.
- Tomatoes – Use ripe, flavorful tomatoes for the best result.
- White onion – Alternatively, you can use a yellow onion.
- Italian green pepper – Also known as Cubanelle peppers. You can use a green bell pepper if you can’t find Italian green peppers.
- Garlic cloves – Use fresh garlic for the best flavor.
- Cod – Either fresh cod or salted cod; see recipe tips section for more info.
- Chickpeas – Canned chickpeas for a quicker option, but you can also use dried chickpeas (see recipe tips section).
- Fresh spinach – Or chard, if you prefer.
- Vegetable broth – Homemade or store-bought. Alternatively, you can also use fish broth if you like.
- Olive oil – Good quality olive oil for the best results. Don’t use any other type of oil since it would noticeably impact the flavor of the final dish.
- Salt – To enhance the overall flavor; adjust to taste.
- Paprika – Sweet or hot paprika depending on your preference; for extra flavor and color.
Recipe Tips and Substitutions
Before you tackle this potaje de vigilia recipe, have a read through these recipe tips and substitutions so that you end up with the best stew in the end:
- There are a few different variations of this dish, some include potatoes, some use chard instead of spinach, and some add boiled eggs on top of the stew.
- Using canned chickpeas shortens the cooking time. Remember to rinse them well under running water to remove preservatives and the canned flavor.
- If you’re using dried chickpeas, soak them for at least 8 hours beforehand and adjust the cooking time of the stew accordingly (about 45 minutes). Add the cod a little later and add more vegetable broth as needed.
- Choose between fresh cod fillets or salted cod in smaller pieces (which is what I used). Salted cod is common in Spain (it’s sold desalted, so it’s not overly salty), but may be less readily available elsewhere. When in doubt, use fresh cod – but keep in mind that the cooking time will be longer.
- Using veggie broth gives the stew a balanced flavor, but fish stock can be used for a stronger seafood taste. Both homemade and store-bought options work well.
- Adjust the amount of salt you add depending on the saltiness of the cod and/or vegetable broth.
- Leek, onion, and tomato pulp are the base of the stew, but you can also make it with just onion, just leek, or with additional vegetables like carrots. Spinach or chard is added toward the end to prevent overcooking.
How to Make Spanish Cod and Chickpea Stew – Step by Step Instructions
If you want to see exactly how to make this Spanish cod and chickpea stew, you can have a look at the recipe process photos in this section and follow along as you cook at home.
Alternatively, you can skip to the recipe card with ingredients and instructions at the end of the post.
Start by preparing the vegetables. Peel the outer layer of the leek and discard the green top and root end. Rinse it well to remove any dirt or sand, then slice it into thin rounds.
Next, peel and finely chop the onion.
Now, cut off the stem and core of the green pepper and discard the seeds. Dice it finely.
Also peel and mince the garlic cloves, either with a knife or a garlic press.
Next, cut the tomatoes in half and grate the flesh, discarding the skin.
Also wash the spinach and drain it well. Then rinse the canned chickpeas under running water and drain well.
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. Stir regularly.
Make some space in the center of the pot and add the paprika powder. Cook for a few seconds, mixing it with the remaining olive oil in the pan. Then mix well with the rest of the ingredients.
Next, add the grated tomato and mix well. Cook for 5 minutes over medium heat, stirring frequently.
Now add the cod strips, chickpeas, and vegetable stock to the pot and stir well. Cook over low heat for 15 minutes.
Cook longer if you are using dried chickpeas or fresh cod.
Add the spinach and cook for 2-3 minutes, until wilted.
Season with salt to taste. Then serve the potaje de vigilia with a drizzle of olive oil and a sprinkle of paprika powder over each portion. Enjoy!
Storage Tips
If you have leftovers, you can store them in a sealed container in the fridge for up to 4 days or freeze them for up to 3 months.
Related Recipes
If you liked this recipe, here are some other classic Spanish soups and stews that are sure to strike your fancy:
- Spanish Tomato Soup (Salmorejo)
- Spanish Gazpacho
- Lentil, Pork Rib, & Chorizo Stew
- Sopa de Ajo (Spanish Garlic Soup)
- Spanish Bull Tail Soup
Spanish Cod and Chickpea Stew (Potaje de vigilia)
Ingredients
- 1 leek
- 1 white onion
- 1 Italian green pepper, or cubanelle pepper
- 2 garlic cloves
- 2 tomatoes
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoons salt, or to taste
- 1 1/2 cups cod strips, or 2 fresh fillets, cut into smaller pieces (see notes)
- 2 cups canned chickpeas
- 2 1/2 cups vegetable stock
Instructions
- 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.1 leek, 1 white onion, 1 Italian green pepper, 2 garlic cloves, 2 tomatoes, 2 cups fresh spinach
- Rinse the canned chickpeas under running water and drain well.2 cups canned chickpeas
- 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. Stir regularly.2 tablespoons olive oil
- Make some space in the center of the pot and add the paprika powder. Cook for a few seconds, mixing it with the remaining olive oil in the pan. Then mix well with the rest of the ingredients.2 teaspoons paprika
- Add the grated tomato and mix well. Cook over medium heat for 5 minutes, stirring frequently.
- Add the cod strips, chickpeas, and vegetable broth to the pot and stir well. Cook over low heat for 15 minutes. Cook longer if you are using dried chickpeas or fresh cod.1 1/2 cups cod strips, 2 1/2 cups vegetable stock
- Add the spinach and cook for 2-3 minutes, until wilted.
- Taste and season with salt to taste.1 teaspoons salt
- Serve the potaje de vigilia with a drizzle of olive oil and a sprinkle of paprika powder over each portion.
Notes
- If you’re using dried chickpeas, soak them for at least 8 hours beforehand and adjust the cooking time of the stew accordingly (about 45 minutes). Add the cod a little later and add more vegetable broth as needed.
- Choose between fresh cod fillets or salted cod in smaller pieces (which is what I used). Salted cod is common in Spain (it’s sold desalted, so it’s not overly salty), but may be less readily available elsewhere. When in doubt, use fresh cod – but keep in mind that the cooking time will be longer.
- Using veggie broth gives the stew a balanced flavor, but fish stock can be used for a stronger seafood taste.
- Adjust the amount of salt you add depending on the saltiness of the cod and/or vegetable broth.
- Leek, onion, and tomato pulp are the base of the stew, but you can also make it with just onion, just leek, or with additional vegetables like carrots. Spinach or chard is added toward the end to prevent overcooking.
- Some versions of this stew include potatoes or boiled eggs on top of the stew.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
