The FAMOUS Spanish Easter Stew | Potaje de Vigilia Recipe

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are more affordable and save time.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-rich and often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein and is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more budget-friendly.

Add 4 eggs into a saucepan and fill it with cold water until it's a little over half an inch above the eggs (about 2 centimeters).

Heat the saucepan on high heat until it comes to a boil, then place the lid on and turn off the heat, letting the eggs sit for 11 to 12 minutes to hard boil.

In the meantime, heat a stockpot over medium heat and add 30 milliliters of extra virgin olive oil.

Finely chop 1 small onion, roughly chop 4 cloves of garlic, and finely chop 1 green bell pepper.

Add the chopped vegetables into the stockpot and mix them around to coat in the olive oil.

After 3 to 4 minutes, when the vegetables are lightly sautéed and the onion is translucent, add 2.5 grams of sweet smoked Spanish paprika and mix it in.

Add 115 grams of tomato sauce, season with sea salt and black pepper, and mix until well combined. Simmer without stirring for about 4 minutes until slightly thickened.

Drain 2 cans of chickpeas (440 grams each) and rinse them under cold running water.

Add the drained chickpeas to the stockpot along with 720 milliliters of fish broth and 1 bay leaf. Turn the heat to high and bring to a boil.

Once boiling, cover the stockpot with a lid, lower the heat to low-medium, and simmer for about 15 minutes.

Prepare 100 grams of fresh spinach by roughly chopping it, and pat dry 2 cod fillets (250 grams each) with paper towels.

Season the cod fillets with sea salt and black pepper, then cut them into small bite-sized pieces.

After 15 minutes of simmering, remove the lid and add the cod pieces to the stockpot, mixing gently to incorporate them.

Cover the stockpot again and simmer for another 3 to 4 minutes until the cod is cooked through.

Remove the lid, add the chopped spinach, and gently mix until well combined and the spinach is lightly wilted.

Transfer some of the stew into a shallow bowl and garnish with the hard-boiled eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary