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Potaje de Vigilia

4 Tips for the Perfect Potaje de Vigilia Recipe

Potaje de Vigilia, a classic Holy Week stew from Spain, celebrates family, tradition, and flavors that span generations. With chickpeas, cod, and spinach, this hearty dish is ideal for meatless feasts during Lent. Below, I'll guide you through every aspect of this recipe, offering personal insights and variations to help make it a new family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Desalting Cod 1 day
Total Time 1 day 1 hour 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 300 g (1 ½ cups) Dried chickpeas (soaked overnight for 12 hours)
  • 300 g (10 oz) Salted cod (desalted in water for 24 to 48 hours, changing the water every 6–8 hours)
  • 150 g (5 oz) Fresh spinach (washed and chopped)
  • 1 Large onion (finely chopped)
  • 2 Garlic cloves (minced)
  • 1 Bay leaf
  • 1 tsp Smoked paprika (ideally Spanish pimentón de la Vera)
  • ¼ cup Olive oil
  • 1 Carrot (thinly sliced, optional)
  • 2 Hard-boiled eggs (sliced or quartered for garnish)
  • Salt and pepper to taste
  • Water or vegetable broth (about 1.5 liters or enough to cover)

Instructions
 

  • Prepare Ingredients:
    Desalt the cod: Place the cod in cold water for 24 to 48 hours, changing the water every 6-8 hours
    Soak the chickpeas: Leave them in water for at least 12 hours or overnight.
  • Make the Sofrito:
    In a large pot, heat the olive oil over medium heat.
    Add the chopped onion and garlic, cooking until golden and fragrant.
    Add the smoked paprika and bay leaf, stirring quickly to prevent the paprika from burning.
  • Cook the Chickpeas:
    Add the soaked chickpeas to the pot with the sofrito.
    Cover with water or vegetable broth and add the sliced carrot if using.
    Simmer over medium-low heat for 1 to 1.5 hours until the chickpeas are tender. Add more water or broth if the liquid reduces too much.
  • Add Cod and Spinach:
    When the chickpeas are cooked, add the fresh spinach and the desalted cod, cut into medium pieces.
    Cook for another 20-30 minutes on medium heat, allowing the flavors to meld and the cod and spinach to soften.
  • Serve:
    Adjust salt and pepper to taste.
    Garnish with hard-boiled eggs, either sliced or quartered, before serving
    Serve hot and, if desired, pair with rustic bread.

Notes

This stew often tastes even better the next day, as the flavors deepen, so feel free to prepare it in advance.
This recipe is adaptable: some variations include potatoes or vegetarian chorizo for added flavor.
Keyword Easter Recipe