BasqueMedium · Hot
Salt Cod and Chickpea Garlic Potaje
Salt cod desalted slowly and torn into pieces that still hold their flake once they meet the chickpeas, all of it brought together in garlicky olive oil that coats everything rather than pooling at the bottom. Spinach goes in at the end, wilting into the pot and adding a faint green bitterness that balances the richness of the cod. A Friday dish that earns its reputation.
Prep
15 min
Cook
1h 30m
Rest
24h
Total
25h 45m
Method
Cod Preparation
1
After soaking, drain the cod, peel away any dark skin and remove any remaining bones. Flake the flesh into irregular chunks — do not shred it fine. This texture is what Aitor wants in the potaje.
Sofrito
2
Stir in the grated tomato and cook the sofrito down for 15 minutes, stirring occasionally, until it concentrates into a thick, deep red paste. Season with salt and smoked paprika.
Building the Stew
3
Gently fold in the flaked salt cod and white vinegar. Simmer very gently for 5 more minutes, just until the cod is heated through. Do not stir aggressively or the cod will break apart too much.
Garlic Finish
4
Stir in the final tablespoon of white vinegar to the garlic oil. Pour this golden garlic oil over the potaje just before serving. Swirl the cazuela gently — Aitor's swirl, not a stir — and let it emulsify into the broth.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
845
per serving
Source of protein · 42gSource of fibre · 14gLow sugar · 8gLow saturated fat · 5g
Protein
42g
Carbs
85g
Fat
39g
Sat. fat
5g
Fiber
14g
Sugar
8g
Sodium
1430mg
Gluten FreeDairy FreePescatarianHeart HealthyBlood Sugar FriendlyAnti InflammatoryHigh ProteinOmega 3 RichHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 80% ingredient coverage
kg CO2e
≥0.7
per serving
Tomato drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
3
Spicy
Textures
SilkyTenderCreamy
Aromas
GarlicSmokyOceanicHerbaceous
Kitchen Equipment
Techniques
Safety & Storage
Handling
Salt cod requires 24-hour soaking in multiple water changes to reduce salt content. Change water at least 3 times during soaking. After soaking, carefully remove all bones and dark skin before flaking into chunks.
Cooking Temperature
The sofrito must cook down to a thick concentrated paste (15 minutes). Cod should be added to the stew and heated gently just until warmed through (5 minutes). Do not overcook the cod or it will break apart excessively.
Cross Contamination
Use separate cutting boards and utensils for raw salt cod. Clean and sanitize all surfaces that contact raw fish before preparing other ingredients. The dark skin and bones removed during preparation should be handled separately and discarded properly.
Storage
Leftover potaje should be refrigerated within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3-4 days. Reheat to 165°F throughout before serving.
High Risk Population
Pregnant women, elderly, infants, and immunocompromised individuals should ensure cod is heated to proper temperature throughout. The long soaking process of 24 hours requires fresh water changes in a clean container to prevent bacterial growth.
Allergen Warning
This dish contains fish. Verify all ingredients for hidden fish content. Smoked paprika and seasonings may contain traces of fish or be processed in facilities that handle fish.
Pro Tips
Technique
The cazuela swirls, never stirs — swirl and the pil-pil emulsifies, stir and the cod breaks to nothing.
Substitution
No salt cod? Fresh cod works, but soak it in salted water for an hour first — you need that briny depth.
From the chef
Salt cod and chickpeas belong together in a cazuela — the desalted cod torn into irregular chunks that hold their flake, the chickpeas coated in garlicky olive oil that emulsifies into the broth rather than pooling on top. Two doses of garlic, smoked paprika, and a sharp white vinegar finish at the end are what make this a Friday dish worth waiting for. Spinach goes in last, wilting into the pot and cutting the richness just enough. The cazuela swirls — it does not stir. That discipline is what separates a potaje from a mess.
TagsSalt CodChickpeaGarlicOne PotTraditionalBasque
AllergensFish
Source: generated · May 30, 2026