Rosemarie’s Potaje de Bacalao


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  • 400 grs Unsalted Cod ( soak in water for 2 days with 4 changes of water)
  • 1 medium onion
  • 2 Whole cloves garlic
  • Olive oil
  • 400 grs soaked chickpeas
  • 2 bay leaves
  • Leaves from 2 bunches of spinach boiled
  • 1 teaspoons Paprika
  • 1 litre fish soup
  • (Pepper and beware of the salt as the cod sometimes retains some taste before adding)
  • 1 whole green pepper.
  • 2 finely chopped carrots

1 slice of fried bread, 2 cloves garlic and 1 teaspoon cumin mashed in a mortar and put aside.

Chop onions and saute with the whole garlic cloves, bay leaf, paprika, carrots and green pepper.
Once onions are tender add the chickpeas and soup.

Cook for 20-30 minutes in a pressure cooker, when chickpeas are tender add the cod (that has been previously soaked in water for 2 days with 4 changes of water) and stir in the spinach.

Mix the bread mixture adding water if needed and cook for a couple of minutes.
Stir and let it rest for a bit before serving.


Thank you Rosemarie Manasco for sending this in.

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