Spanish · beginner
Spanish Cod And Chickpea Stew With Wilted Spinach
A comforting garlic and smoked paprika stew filled with mild white cod, creamy chickpeas, and tender baby spinach inspired by classic Spanish potaje.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep wide pan over medium heat. Add chopped onion and sliced garlic, cooking for 5 minutes until soft and translucent without browning.
- 02
Add sweet smoked paprika to the onion base and stir constantly for 30 seconds to bloom spices.
- 03
Pour in vegetable stock and drained chickpeas, bringing the liquid to a gentle simmer over medium-high heat.
- 04
Lay cod chunks carefully into the simmering broth. Cover pan, reduce heat to low, and cook for 6 to 8 minutes until fish becomes opaque and flakes easily.
- 05
Stir fresh baby spinach into the stew in small batches until completely wilted, about 2 minutes.
- 06
Remove stew from heat, stir in fresh lemon juice, season with salt and pepper to taste, and serve warm in bowls.
A LITTLE KITCHEN KNOW-HOW
Gentle Poaching
Cooking tender fish slowly below boiling point to keep meat moist and prevent flaking too early.
Notes from the kitchen
- Pat cod fillets dry before cutting to keep fish chunks intact during simmering.
- Add spinach at the very end to retain bright green color and nutrients.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.