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Chick Pea, Parsley and Salt Cod Stew

750 g Unskinned cod fillet
350 g Dried chick peas
1 175 g potato; peeled
85 ml Olive oil
8 Cloves garlic; finely chopped
1 ts Dried chilli flakes
4 Plum tomatoes; roughly chopped
3 tb Chopped flat-leaf parsley; (3 to 4)
Salt and freshly ground black pepper


1 To Salt the Cod: Pour a thick layer over the base of a plastic container, rest the cod on top and completely cover in another thick layer.

2 Cover and refrigerate overnight. Cover the chick peas in plenty of water and leave to soak overnight. The next day drain the chick peas, tip into a pan and pour over enough fresh water

3 Boil, add the peeled potato and simmer until tender. Add boiling water now and then, if necessary, to make sure they stay just covered. Drain and set aside, saving the cooking liquid.

4 Rinse the salted cod under cold water. Drop into a pan of boiling water and simmer for 6-8 minutes until just cooked. Drain and when cool enough to handle, flake into large pieces, discarding the skin and any bones.

5 Heat the olive oil in a large pan, and cook the garlic and chilli flakes for a minute or two without browning. Add the tomatoes, chick peas and potato. Break the potato up into small pieces with the back of a wooden spoon.

6 Add a little of the cooking liquid from the chick peas and 300ml/ 1/2 pint water, and simmer for 20-30 minutes until the stew has reduced and thickened a little.

7 Gently fold in the salt cod and parsley and season liberally with freshly ground black pepper. Taste for salt but you probably won't need any.

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Recipe by: Rick Stein

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