Servings: 4 people
Calories: 418kcal
Ingredients
- 250 grams bacalao (salt cod)
- 2 tbsp olive oil
- 1 large onion peeled and chopped
- 2 Spanish cured chorizo sausages cut into slices
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 125 ml water
- 796 ml canned whole tomatoes
- 540 ml canned chickpeas drained and rinsed
- 1 tbsp sherry vinegar
- salt and pepper to taste
Instructions
Soak the Bacalao
- Place the bacalao (salt cod) in a bowl or container and cover with cold water. Soak for 48 hours, changing the water twice a day.
Preparing the Stew
- Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add the sliced chorizo and cook until browned on both sides, about 4-5 minutes. Remove with a slotted spoon and set aside.
- Add the remaining olive oil to the pan and the chopped onion. Cook until completely translucent, about 2-3 minutes.Reduce the heat to medium and add the tomato paste, minced garlic and paprika to the pan and cook for 2-3 minutes, stirring frequently.
- Return the chorizo to the pan, along with the juice from the canned tomatoes and the water. Gently crush the whole tomatoes, by hand, or with the back of a spoon and add to the pan. Cover, let come to a boil then reduce the heat and allow the stew to simmer for 10 minutes.
- Drain the bacalao and cut into 2-3 cm size pieces.Add the drained chickpeas, sherry vinegar and the bacalao to the pan and let simmer for another 10 -15 minutes.Taste and adjust for salt and pepper.
Nutrition
Calories: 418kcal | Carbohydrates: 31g | Protein: 48g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 5119mg | Potassium: 1620mg | Fiber: 9g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 6mg
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