Hola! Os traemos nuestra primera Receta para Semana Santa, un Potaje de Vigilia! En estas fechas es muy típica la comida de cuchara en familia y sin carne, por lo que este plato es perfecto y os va a encantar. El Bacalao le aporta gran sabor la Potaje y el Ajo Blanco hace que resalte […]
10 min
30 min
4 pax
Easy
We peel the cloves of white garlic and slice them thinly.
We wash the leek well, making sure that it has no dirt inside, we cut it in half and, in turn, into thin half-slices.
We peel the carrot and onion and cut them into small cubes.
We wash the spinach and remove the stem.
Heat a saucepan over medium-high heat and add a generous drizzle of olive oil. Add the garlic and, after a few seconds, add the onion, leek, and carrot.
When the vegetables are tender, add the spinach and sauté lightly.
Add the flour and stir well so that it dissolves completely.
Pour in the broth and chickpeas, and let it cook for about 20 minutes.
After this time, we put the cod in with the skin facing up.
We let the cod cook for a few minutes and then remove the skin. Finally, we flake it.
FINISHED DISH:
In the center of a deep plate we will place the vegetables and chickpeas, on top we will scatter slices of cod and drizzle with a little of the cooking sauce.
– This stew is a traditional Easter dish, as it does not contain meat.
– Sautéing the garlic in the oil at the beginning will enhance the flavor of the stew.
It's a quick dish, as we reduce the time it takes to make a regular stew by using cooked chickpeas. But if we prefer, we can use dried chickpeas; we'll just need to soak and cook them.
– We can add a pinch of paprika to the broth to further enhance its flavor.
