Spanish Chickpea and Cod Soup Recipe
This hearty chickpea and cod soup is reminiscent of home-style food from Spanish seaside towns – simple but full of flavor. In Spain, soups like this often appear as winter lunches, when you need to warm up after a chilly morning. Delicate fish, tender chickpeas, and aromatic paprika create something between a stew and a soup, perfect for a lazy weekend.
A simple, rustic soup that combines the creaminess of chickpeas with delicate cod and smoky paprika, bringing the atmosphere of Spanish coastal home cooking to your table with minimal effort.
Chef's tips
Use good-quality smoked sweet paprika – it’s the key to the soup’s deep, slightly smoky flavor. If you’re using canned chickpeas, rinse them briefly under cold water to remove excess starch and brine. Don’t let the soup boil vigorously after adding the fish; gentle simmering keeps the cod juicy and in nice pieces.
How to serve
Serve in deep bowls with plenty of broth, topped with extra olive oil and freshly ground black pepper. Add lemon wedges on the side for those who like a hint of acidity. A simple green salad and a glass of dry white wine will turn this soup into a complete Mediterranean-style meal.
Ingredients
- chickpeas cooked or canned, drained - 240 g
- cod skinless, boneless fillet - 400 g
- onion medium - 1 piece
- garlic - 3 cloves
- carrot medium - 1 piece
- red bell pepper - 1 piece
- canned chopped tomatoes - 400 g
- vegetable stock can be made from a stock cube - 800 ml
- smoked sweet paprika - 1.5 teaspoons
- bay leaf - 2 piece
- olive oil - 3 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped - 2 tablespoons
Preparation
- Peel the onion and dice finely; peel the carrot and cut into small cubes; deseed the pepper and cut into strips; finely chop the garlic.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the carrot, pepper, and garlic. Sauté for another 4–5 minutes, until the vegetables soften slightly and the garlic becomes very fragrant.
- Add the smoked sweet paprika, stir quickly, and fry for about 30 seconds, taking care not to burn the spice.
- Add the canned tomatoes, bay leaves, and vegetable stock. Stir, bring to a boil, then reduce the heat and cook, covered, for 10 minutes.
- Add the drained chickpeas, stir, and cook for another 10 minutes over low heat, until the vegetables are tender and the soup has thickened slightly.
- Cut the cod fillet into larger pieces (about 3–4 cm). Gently place them in the soup so they are covered with liquid. Cook over very low heat for 5–7 minutes without stirring, or stirring very gently, until the fish turns white and flakes easily.
- Remove the bay leaves and season the soup with salt and pepper to taste. If you prefer a thicker soup, you can mash a few spoonfuls of chickpeas against the side of the pot with a spoon.
- Finally, sprinkle the soup with chopped parsley and serve hot, preferably with a slice of toasted bread.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce i podgrzewaj powoli, aby ryba się nie rozpadła. Do mrożenia najlepiej odłóż część bez ryby, a dorsza ugotuj świeżo przy ponownym podgrzewaniu.
