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Cod is one of the most traditional or typical ingredients of Easter so we can make a lobster stew with chickpeas that we can eat both Thursday and Good Friday.


  • 1 kg of cod in chunks
  • 400 gr of chickpeas
  • 3/4 glasses of white wine
  • 15 Toasted hazelnuts
  • 1 onion
  • 2 cloves of garlic
  • 1 Slice of bread (fry)
  • Olive oil
  • Saffron
  • Parsley
Preparation of chickpeas with cod:


If you have bought fried bread put it inside the mortar, otherwise the first step will be to fry the bread in a frying pan with a little oil. In the mortar put also the hazelnuts and crush all the ingredients until they are well crushed.


Chop the onion and the garlic very fine, sauté and reserve.


Put a pot of mud in the fire with a little oil, add the chopped cod and previously desalted along with the wine. Cook until the fish is tender.


Then add the chickpeas (soaked from the day before), the refried and the powder made in the mortar. Add a bouillon pill, parsley and saffron strands.


Mix well and leave a few minutes in the fire; Past this time is served well hot.




As you know, there are always different ways to make a recipe. On this occasion, you can change the fish for another type like squid or prawns, the result is still great and you only have to add them at the last moment to be in their cooking point.


On the other hand, another ingredient that you can add to your stew is spinach.

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William Johnson

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