Chickpeas with fish

Fuerteventura stew with salted fish or leftover sancocho fish, chickpeas, sofrito, white wine and diced fried potatoes.

Chickpeas with fish
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History and origin

The Fuerteventura recipe book places it next to sancocho: a resourceful dish turning desalted fish, chickpeas and potatoes into a complete meal.

Cultural context

The source instructs soaking fish and chickpeas, flaking the cooked fish and finishing it with sofrito, spices, wine and fried potatoes.

Documented ingredients

  • 1.5 kg salted fish or leftover sancocho fish
  • Chickpeas
  • 1 green pepper
  • 1 red pepper
  • 1 large onion
  • 1/2 kg ripe tomatoes
  • 1 head of garlic
  • Saffron
  • Thyme
  • Bay leaf
  • Paprika
  • 1 glass of white wine
  • 1 kg potatoes

Documented preparation

  1. Desalt the fish and soak the chickpeas overnight.
  2. Cook fish and chickpeas separately; prepare a vegetable sofrito.
  3. Combine flaked fish, chickpeas, spices and wine; stew and finish with diced fried potatoes.

Traceability sources