Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    Potaje De Vigilia, roast cod with chickpeas Recipes, Spanish Fish Recipes 5 1 5 0

    Roast cod with chickpeas, smoked paprika and spinach

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    25 mins
    Total time
    30 mins
    SHARE Facebook WhatsApp Copy


    • 4 pieces of fresh cod loin, weighing 125g each
    • 400g tinned chickpeas, drained and washed
    • 1 medium size onion, finely chopped
    • 1 clove of garlic, finely chopped
    • 1 tsp of Spanish sweet paprika
    • 1 bay leaf
    • 100ml chicken stock
    • 2 large handfuls of baby spinach, washed
    • 2 hardboiled eggs, cut into quarters
    • ½ tbsp of finely chopped flat leaf parsley
    • 4 tbsp of extra virgin olive oil
    • 1 tbsp of unsalted butter
    • Salt and pepper to taste


    A traditional Spanish Easter dish called ‘potaje de vigilia’ which is typically served on Good Friday.
    The dish uses salt cod as the main ingredient following the catholic prohibition of eating meat on this day. It is considered to be the most popular dish within Spain’s Easter gastronomy. I have modernised this recipe slightly and introduced fresh cod loin which is widely available, although monkfish, sea bass or even salmon will also work really well too. The original recipe uses dried chickpeas, soaked in water the day before and then slowly cooked with garlic, onions, bay leaf and paprika for around 2.5 hours. Instead, I have used tinned chickpeas to make the dish far quicker to make.


    1. In medium size pan, heat 2 tablespoons of the olive oil and add the garlic and onion and fry gently until soft and translucent. Add the paprika and bay leaf, lower the heat and cook for about 30 seconds, be careful not to burn the paprika. Add the tinned chickpeas and cook for a couple of minutes to ensure they are well coated with the spice mix. Add the chicken stock, bring to the boil and simmer for 10 minutes on a low heat. Finally add the spinach and parsley and stir gently until the spinach is wilted, season with salt and keep warm.
    2. Pre-heat your oven to 200℃/400°F/Gas Mark 6. In a large non-stick frying pan, heat one tablespoon of the oil over a medium heat. When the oil is hot, place the cod fillets into the pan, skin-side down, and fry until the skin is crisp and golden-brown, it takes about 3 to 4 minutes. Season the flesh side with salt and freshly ground black pepper. Carefully turn the fillets over and continue to fry for about 2 minutes, add the butter at this point. Transfer the cod fillets into your oven and cook for 4 to 5 minutes, or until just cooked through. The cod is cooked through when the flesh is opaque.
    3. To serve, gently heat the chickpea and spinach stew and spoon into four large bowls, place one piece of roast cod on top of each serving, garnish with the hard-boiled eggs quarters and drizzle with some good quality extra virgin olive oil.

    Shop Ingredients

    Similar recipes

    Salt Baked Sea Bass
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

    Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update