This dish is mostly eaten at Easter; cod is very popular in Spain, although the majority comes from the stunning waters of Norway. I recently went fishing there and had the most wonderful time – I even caught 10kg of fish.
Serves 4–6
salt cod skin (see salt cod, below)
dried chickpeas 150g, soaked overnight in cold water
dried white beans 150g, soaked overnight in cold water
garlic 1 bulb, cloves peeled
bay leaf 1
small leek 1, cut into pieces
extra-virgin olive oil 2 tbsp
onion 1, finely chopped
sweet smoked pimentón de la vera 1 tsp
sea salt and freshly ground black pepper
eggs 4
spinach 2 large handfuls
For the meatballs
stale bread 250g, crusts removed
salt cod 250g, soaked for 24-48 hours in cold water, drained and skin removed and reserved
whole milk 150-200ml
flat-leaf parsley 1 large sprig, finely chopped
freshly ground black pepper
olive oil for frying
Put the salt cod skin into a large saucepan with the chickpeas and white beans. Add all but 3 of the garlic cloves, the bay leaf, leek and 1 litre of cold water. Bring to a boil, then simmer gently for 1½ hours, adding 750ml more water about halfway through, until the beans and chickpeas are tender. Remove and discard the fish skin, bay leaf, garlic and leek.
Pour the oil into a frying pan over a medium heat and gently cook the onion and pimentón for 10 minutes, until softened. In a small food processor or with a hand blender, whizz the onion and a little of the stock until smooth. Transfer this mixture to the saucepan and season well.
Cook the eggs in boiling water for 6-8 minutes. Run under water to cool, then peel and quarter.
To make the meatballs, soak the bread in the milk for 2 minutes, until soft. Scoop into a large bowl. Crumble the salt cod over the bread and mix until incorporated. Finely chop the remaining garlic cloves and add to the bowl with the parsley, season with pepper and mix well. Shape into 18-20 ping-pong sized balls.
Heat a 4cm depth of oil in a frying pan to 180C – or until a cube of bread browns in about 20 seconds – and fry the balls until golden all over, 2-3 minutes. Once they are all browned, add them to the saucepan of chickpeas and beans with the spinach and simmer for 5-10 minutes.
Spoon the soup into individual bowls and top with the egg quarters and plenty of cracked black pepper before serving.
From Andalusia: Recipes from Seville and beyond by José Pizarro (Hardie Grant, £26)
