Lent stew

We are in the middle of lent, and there are already to start thinking about dishes and sweets this time. If we talk about brining, the star product is, without doubt, the cod; This fish in its salt is the main protagonist of numerous dishes and preparations and our tables these days; among them the well-known “stew Chickpea and codfish”, a very full and rich, stew that who like Spoon, we love. I imagine that there are plenty of varieties and forms of preparing it, according to one or another region; This is the mode in which I so prepare, another of the inherited traditional recipes from my mother.

Lent stew


-200 gr. of chickpeas
-200 gr. of white kidney beans
-3 or 4 pieces of salt cod, not too thick
-1/2 red pepper
-A piece of pumpkin
-1 bunch fresh spinach (about 200 g).
-2 large potatoes
-1 medium onion
-1 ripe red tomato, either 3 tablespoons crushed tomato
-1 tablespoon of flour
-1 teaspoon sweet paprika from la Vera.
-Oil and salt.

For the “panecetes”:
-2 eggs
-Bread of the day before, if it’s loaf, which have more crumbs, best.
-A tad of ground garlic
-A bit of baking powder
-Oil, for frying them.

The night before the preparation of the stew, we offer soaking, vegetables separately.

The next morning, we wash the pieces of cod under running cold water and leave them in water, so they lose a little bit of salt. We reserve.

We put water in the pressure cooker and when she breaks to a boil, add the chickpeas, we let boil until we know that they are tender, do not put time, since each knows its vegetables and your pressure cooker.

Meanwhile, drain and chop.

When the chickpeas are cooked, we depart from the pot, and reserve them along with the cooking broth. Now we put the white beans with cold water, when they begin to boil, add a little cold water, to cut the boil, and thus that not are we “despellejen”; close the pot and put to cook; I approximately 12 minutes in my pressure cooker, but I say as before, everyone knows the hardness of their vegetables. When they are cooked, and we can open the cooker, add the chickpeas that we had booked, with its cooking broth.

Meanwhile, we will prepare the sofrito. In a Pan fry the onion, cut into small squares, when it has begun to change color, add the pepper into large pieces, and continue sautéing, add the pumpkin, cut into pieces and potato, chascada; FRY a couple of minutes, add the tomato paste, is a few more turns, add the tablespoon of flour, FRY well, so you know not to raw, add paprika stir well, and pour the sauce in the pot, where we had put the cooked vegetables, with their respective wines.

Add to the pot, spinach and cod and put to cook over medium heat, about 15 minutes. until the potatoes and cod are made.

While we will prepare the “panecetes”, so in a bowl put 2 eggs, salted, add garlic powder, yeast and beat well, we are adding the breadcrumbs until we see a consistent paste, you should not become us very hard, so that the panecetes are us fluffy.

We have plenty of oil in a pan and when it is hot, we will adding spoonfuls of the dough mixture, when browned on one side, we give them the back, gilded on the other and got a plate with paper towels to drain excess oil.

Once those have all, we add to the pot, stir carefully, and let Cook in the stew, five minutes.

We let rest and ready to serve.