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Versión Original

Comida de Semana Santa: el potaje

At Versión Original we celebrate all traditions, especially culinary ones! Easter is coming and, as tradition dictates, we are going to prepare and eat potaje (Easter stew), buñuelos (sweet fritter) and torrijas (French toast), among other delicacies.

In the past, during the Easter period, as for religious tradition, people did not eat meat on Friday. This is why we usually eat this stew on Good Friday. The potaje is prepared with cod.

Cod is a fish that is preserved in salt and you can find it in all corners of Spain and all year round. The stew is a dish based on simple ingredients: it is a modest dish that we enjoy a lot!

For those who like to cook (I would like to encourage you to prepare your own potaje), here is the recipe of my grandmother’s potaje.

INGREDIENTS:
300 g of chickpeas
250 g of crumbled cod
500 g of fresh spinach
1 onion
2 cloves of garlic
1 bay leaf
1 teaspoon baking soda
Salt

For the sofrito:
1 onion
3 garlic cloves
1 teaspoon of paprika
100 ml olive oil
1 tablespoon flour
Salt

For the filling:
75 g of bread crumbs
2 Eggs
1 clove garlic
Parsley
Salt

Put the chickpeas in soaking with salt and a teaspoon of baking soda (one day before cooking the stew).

The day after, put a pot with hot water and add the chickpeas, the onion cut into quarters, the peeled garlic, the bay leaf and salt. Let boil for 1 hour and a half over low heat.
Add the spinach and the cod.

Meanwhile, prepare the sofrito. Chop the onion and garlic and sauté in a pan with oil. Add the paprika and the flour to the pan. When the sofrito is ready, add it to the pot of the chickpeas and cook over low heat.

To prepare the balls, beat the eggs and add the chopped garlic and parsley and the bread crumbs. With the dough, make little balls and fry them in a pan with oil. When they are ready, put them in the stew and cook for another 20 minutes over low heat.

The dish is ready. Easy and quick! Enjoy your meal!

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