Waking porridge foam with its cod, use recipe

Surely these days, you have considered making a chickpea stew with spinach and cod at home, the classic vigil stew that corresponds to these dates, but more than one will be discouraged thinking that with the usual amounts there will be much left over if there are two or three at home. That is why I have prepared this harvesting recipe, a waking porridge foam with its cod, knowing that you are going to love it.

The result of this creation has been very pleasant, and we have also given a little more use to the foam siphon, which we have many times cornered and asking for an opportunity. On the other hand, when making the recipe in foam, it is very light as a starter and not as powerful as a genuine chickpea stew.


For 4 people
  • Cooked chickpeas 300
  • Potato 1
  • Onion 1
  • Garlic clove 1
  • Tablespoon sweet paprika 1
  • Fish broth or fumet 200 ml
  • Fresh spinach 100 g
  • Cod fillet Skrei 2 loins 150 g

How to Foam Wake Stew with Your Cod

Difficulty: medium
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m

Cook the chickpeas that we will have left a few hours to soak until they are soft. We can also use the cooked canned chickpeas, after washing them thoroughly. Once cooked we reserve them. In a frying pan, put three tablespoons of olive oil, sauté a minced garlic and sauté half an onion, cut into brunoise. Add the paprika.

Next, add the chickpeas to the pan, sautéing them a little and then adding the fish stock and the cooked spinach. Next, we cut the potato into seven or eight pieces, clicking and adding them to the stew, which will be well cooked, when the potatoes are ready, after about twenty minutes.

We pass the porridge through the mixer, and then through the fine strainer so that there is a very fine cream. This, as is, could already be served as a light puree or a delicate chickpea cream, but since we said that we were going to use the siphon, we filled it to the level, and we put a load on it and shake it well for a minute.

Meanwhile, we put the cod loins in a small tupper, cover them with olive oil and confit them giving two 2-minute cookings in the microwave. Magically, in such a short time the cod is ready and has released a lot of gelatin.

We crumble the cod on loins and reserve a few pieces to decorate the stew cups. We place the glasses, fill them with the siphon, and decorate with some flakes of candied cod and some spinach to give it a green touch.

What to accompany the waking porridge foam with your cod

This waking porridge foam with its cod is a fun twist that we have given to the classic spinach and chickpea porridge and it is original as a starter, because in small quantities it is a light dish and full of flavors, which in this presentation will surely will surprise you. With a white wine, it will be perfect.

none:  Fish Vegetables And Legumes Meats And Birds 

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