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Chickpea, Parsley and Salt Cod Stew

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


750g (1 1/2 lb) piece of thick unskinned cod fillet
Lots of salt
350 g (12 oz) dried chickpeas
1 x 175 g (6 oz) potato, peeled
75 ml (3 fl oz) olive oil
8 cloves garlic, finely chopped
1 teaspoon dried chilli flakes
4 plum tomatoes, roughly chopped
300 ml (10 fl oz) water
3 - 4 tablespoons chopped flat leaf parsley
Freshly ground black pepper

  • The day before, salt the cod. Sprinkle a 1cm (1/2 inch) layer of salt over the base of a plastic container. Put the cod fillet on top and then completely cover it in another thick layer of salt. Cover and refrigerate overnight. Cover the dried chickpeas with plenty of water and leave them to soak overnight too.
  • The next day, remove the cod from the salt and rinse it under cold water. Cover with fresh water and leave it to soak for 1 hour. Drain the chickpeas, put them into a pan and pour over enough fresh water to cover them by about 5 cm (2 inches). Bring to the boil, add the peeled potato and simmer until tender (about 30-40 minutes), adding hot water now and then if necessary to make sure they stay just covered. Drain and set aside, saving the cooking liquid.
  • Drop the cod into a pan of boiling water and simmer for 6-8 minutes or until just cooked. Drain, and when it is cool enough to handle, flake the flesh into large pieces, discarding the skin and any bones. Heat the olive oil in a large pan, add the garlic and chilli flakes and cook for a minute or two without browning. Add the tomatoes, chickpeas and potato and break the potato up into small pieces with the back of a wooden spoon. Add a little of the cooking liquor from the chickpeas and 300ml (10 fl oz) of water and simmer for 20 - 30 minutes until the stew has reduced and thickened a little.
  • Gently fold in the salt cod and parsley and season liberally with freshly ground black pepper. Taste the stew for salt but you probably won't need any. Spoon into large warmed soup plates and serve straight away.

Serves 4

To visit Rick Stein's website which features regular new recipes - click here