Garbanzos con bacalao y langostinos
spanish cod and chickpea stew
The base of the stew is the broth. I prepare it using fish bones, the shells of the prawns and some crabs that give it a lot of flavor. This is the base of the broth for my fish paellas as well, because rice only tastes good if it has been cooked in a good broth, just like legumes.
As I told you before, we are super fans of spoon dishes. That’s why in the blog you have dishes of beans, green beans, lentils and almost all the vegetables you can imagine because we like them very much. This cod stew with prawns is very easy to prepare because I use already cooked chickpeas, which lightens the preparation and almost allows me to eat it in half an hour without having to remember to soak the chickpeas.
receta de bacalao con garbanzos y espinacas
Este delicioso guiso de pescado, garbanzos y espinacas en una olla es rápido y fácil de hacer, perfecto para una satisfactoria cena entre semana o una comida rápida en un fin de semana ajetreado. Aparece en el libro Foolproof One-Pot: 60 Simple and Satisfying Recipes de Alan Rosenthal, y la base de la receta es la famosa salsa de pasta con tomate de Marcella Hazan; la versión modificada de Rosenthal es la base de este delicioso guiso de marisco.
Los fundamentos de este plato residen en la famosa salsa para pasta de Marcella Hazan, que sólo requiere cuatro ingredientes: tomates, mantequilla, una cebolla entera y sal. Aunque Hazan indica que hay que quitar la cebolla, para que se limite a infusionar la salsa de tomate, a mí me gusta un sabor de cebolla más fuerte y por eso, en mi receta, la cebolla se ralla, fundiéndose con los demás ingredientes con el paso del tiempo. Esta receta es sencilla y limpia, dejando que la corta lista de ingredientes sea la que hable.
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baked fish with spinach chickpeas and tomatoes
The base of the stew is the broth. I prepare it using some fish bones, the shells of the prawns and some crabs that give it a lot of flavor. This is the base of the broth for my fish paellas as well, because rice only tastes good if it has been cooked in a good broth, just like legumes.
As I told you before, we are super fans of spoon dishes. That’s why in the blog you have dishes of beans, green beans, lentils and almost all the vegetables you can imagine because we like them very much. This cod stew with prawns is very easy to prepare because I use already cooked chickpeas, which lightens the preparation and almost allows me to eat it in half an hour without having to remember to soak the chickpeas.
fish and chickpea stew
The base of the stew is the broth. I prepare it using fish bones, the shells of prawns and some crabs that give it a lot of flavor. This is the base of the broth for my fish paellas as well, because rice only tastes good if it has been cooked in a good broth, just like legumes.
As I told you before, we are super fans of spoon dishes. That’s why in the blog you have dishes of beans, green beans, lentils and almost all the vegetables you can imagine because we like them very much. This cod stew with prawns is very easy to prepare because I use already cooked chickpeas, which lightens the preparation and almost allows me to eat it in half an hour without having to remember to soak the chickpeas.
