Salt Cod Potato And Chickpea Stew Food

SALT COD, POTATO AND CHICKPEA STEW

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.

CHICKPEA STEW

Steps:

• Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
• Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
• Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

POTATO AND CHICKPEA STEW

Steps:

• If you're using fingerling potatoes, scrub them and then halve them lengthwise. If you're using round potatoes, scrub them and quarter them.
• In a large skillet or a Dutch oven over medium heat, warm the oil. When it's hot, toss in the onion, saffron threads (if you're using smoked paprika instead of saffron, wait and add it later), diced and sliced peppers, and potatoes. Cover the skillet or Dutch oven and cook, turning or stirring the vegetables every now and then, until the potatoes are almost but not quite tender, 15 to 25 minutes, depending on their size. Stir in the garlic and season with 1 teaspoon salt and plenty of pepper.
• Add the sweet or hot paprika (plus the smoked paprika, if you're using it), parsley, and sherry. Cook, uncovered, until the juices in the pan have reduced and are thick and syrupy, 2 to 5 minutes.
• Dump in the drained tomatoes (but reserve the juices), chickpeas or beans, and enough of the reserved tomato juice plus to cover the ingredients. If necessary, add water so the ingredients are submerged. Cover and cook over low heat until the potatoes are completely tender, 5 to 20 minutes more, depending on the size of the potatoes. Taste for salt and pepper and add more, if needed. The stew will be rather soupy.
• Stir the spinach into the stew and gently cook until it wilts, about 3 minutes. (Alternatively, if you prefer, you can gently sauté the spinach in a little olive oil over medium heat until it wilts and then stir it into the stew.)
• Divide the stew among bowls and drizzle with the extra-virgin olive oil. Serve immediately with a dollop of romesco sauce, if using.

CHICKPEA STEW

Steps:

• Mix the paprika, ginger, pepper and turmeric in a small bowl until combined; set aside.
• Heat 1/4 cup of the oil in a large heavy pot or Dutch oven over medium-high heat. Add the garlic, onions and 1 tablespoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, about 15 minutes. Add the carrots and poblano and cook until the colors brighten but the vegetables are not yet tender, about 3 minutes. Add half of the paprika mixture and stir to coat. Cook until the spices are very fragrant, 1 to 2 minutes. Add the tomatoes, olives, all of the chickpea liquid, half of the chickpeas and 1 cup water and bring to a boil. Reduce the heat to low, then cover and simmer until the vegetables are tender and the chickpeas are very soft, 35 to 45 minutes.
• Meanwhile, position 2 oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Toss the kale, 2 teaspoons salt and the remaining 1/4 cup olive oil, chickpeas and paprika mixture in a large bowl until combined. Divide the kale mixture between 2 rimmed baking sheets and roast, tossing once, until the kale is charred in places, 15 to 25 minutes.
• Serve the stew with the roasted kale and chickpeas and top with labneh, parsley, a sprinkle of Aleppo pepper, a squeeze of lemon and toasted pita.

BACALHAU (SALT COD) WITH CHICKPEAS

Steps:

• Prepare Bacalhau.
• Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
• Drain the fish, rinse well and place in a saucepan with enough water to cover.
• Bring to a boil.
• Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
• Lower the heat and simmer for 20 minutes.
• Drain and let cool.
• Remove any skin and bones and separate the fish into coarse flakes.
• Prepare the stew.
• In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
• Stir in the Bacalhau and heat for two minutes.
• Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
• Serve garnished with the hard boiled eggs and olives.

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

COD, CHICKPEA & OLIVE STEW

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.

SICILIAN SALT COD STEW

Steps:

• Rinse salt cod in a sieve under cold running water for 3 minutes. Place the cod in a 2 1/2-quart souffle dish with a tight-fitting lid. Add 4 cups water. Cover with lid and cook in a 650- to 700-watt oven at 100 for 7 minutes. Remove from oven, uncover and rinse the dish in a sieve under cold running water for 3 minutes. Return the fish to the souffle dish and repeat the cooking and rinsing two more times, for a total of three times.
• Prick each potato several times with the point of a knife. Put a double sheet of paper toweling suitable for microwave use on the bottom of the oven. Place potatoes on paper at opposite ends. Cook at 100 percent power in a 650- to 700-watt microwave oven for 11 minutes. Remove from oven; let cool and peel as remaining cooking is done.
• Combine oil and garlic in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power for 2 minutes.
• Remove from oven and stir in tomatoes, olives, white wine, bay leaf, thyme, sugar and pepper. Place pieces of reserved fish in the mixture so that they are covered by the sauce. Cover with lid and cook at 100 percent power for 10 minutes.
• Remove from oven and uncover. Add raisins and pine nuts so that they are just under the surface but do not stir them in. Re-cover with lid and cook at 100 percent power for 5 minutes.
• Remove from oven and uncover. Gently stir together. Slice potatoes across, 1/4-inch thick. Divide potatoes among four large wide bowls. Spoon fish stew over potatoes and serve.