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Potaje conventual de Úbeda


Olive oil

Time: 20 minutes

Difficulty: Fácil

People: 0


300 grams of cod, 400 grs. chickpeas, 3 cloves of spices, 3 bay leaves, two teaspoon of chopped parsley, a medium chive, 2 medium tomatoes, 5 cloves of garlic, saffron on the vine, a pinch of cumin, a tablespoon of sweet paprika, flour, 50 gr. of breadcrumbs, a beaten egg and extra virgin olive oil.


We soak the cod for 24 hours, changing the water three or four times, and the chickpeas for at least 12 hours. We put the chickpeas to cook with the bay leaf and the cloves. We make a sauce with the peeled tomatoes, the carved onion and a teaspoon of parsley, adding it later to the chickpeas. In a mortar, mash 3 cloves of garlic, the cumin and the saffron branch, adding it to the stew along with a tablespoon of paprika. We chop the cod (without skin or bones), flour it and fry it, and we also add it to the chickpeas.
To prepare the rolls, we knead the breadcrumbs with the beaten egg, two very minced garlic cloves and a teaspoon of very minced parsley. In a frying pan with plenty of oil, we fry tablespoons of this dough - the rolls - which, once drained on absorbent paper, are added to the stew for five minutes before removing it from the heat.