Cod Chickpea Olive Stew Food
COD, CHICKPEA & OLIVE STEW
Make and share this Cod, Chickpea & Olive Stew recipe from Food.com.
Provided by Moor Driver
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onions in the olive oil until softened. Add the garlic, white wine, and the bay leaves, simmer until reduced slightly.
- Add the tomatoes, chickpeas, olives, salt & pepper (to taste) and the water. Simmer for 15 minutes.
- Add the cod (cut into bite size chunks) and simmer for 6 to 8 minutes.
Nutrition Facts : Calories 463.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 99.3, Sodium 620.7, Carbohydrate 44, Fiber 9, Sugar 5.4, Protein 50.3
SALT COD, POTATO AND CHICKPEA STEW
This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
- The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
- Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
- Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams
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