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Cooked by: Chef / Ethnicity: Spanish cuisine / Holiday: Easter / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: 1. De-salt the cod by soaking in water overnight (change the water 3 or 4 times). Also soak the beans in plenty water.
2. Heat the oil in a large pan and add the drained beans, garlic bulb, onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes. Cover with water and cook gently until all the ingredients are tender. Now add the drained chickpeas and the sprig of fennel.
3. While this is cooking, drain the cod and cut into cubes.
4. Before the chickpeas are soft, add the potatoes, crumbled saffron, the peas and cubed cod, and finish cooking gently for 10-15 minutes.
| Ingredients:
1/4 Kilogram(s) tinned chickpeas
1/4 Kilogram(s) dry white beans
1/4 Kilogram(s) sprig fresh fennel
1 whole garlic bulb
1 gr dried salted cod
1 sweet dried red pepper
2 potatoes, peeled and cut into small cubes
-1 strands saffron
1 spanish extra virgin oil and salt |
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