Chick Pea Broth with Monkfish and Clams

Name: Chick Pea Broth with Monkfish and Clams (Potaje de Garbanzos con Rape y Almejas)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 2 hard-boiled eggs, roughly chopped; Salt; 100 g (4 oz) chard or spinach, chopped; 100 g (4 oz) chard or spinach, chopped; 2 Spanish onions, peeled; 5 garlic cloves; 1 leek, cut into chunks; A pinch of bicarbonate of soda; 1 teaspoon salt; 250 g (9 oz) chick peas; 350 g (12 oz) long-grain rice; 1 green pepper, skinned, de-seeded and chopped; 1 red pepper, skinned, de-seeded and chopped; 1 sprig of parsley; 250 g (9 oz) clams, scrubbed; 4 tomatoes, skinned, de-seeded and chopped; 450 g (1 lb) monkfish, cut into chunks; 2 tablespoons olive oil

Potaje de Garbanzos con Rape y Almejas

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

There is a little mountain village called Ezcarai in the Rioja Alavesa, not far from the ski resort that has taken the same name. This stew is made at the ‘Echaurren Hotel’ by Marisa, and it is very much her personal recipe for Lent. The strong combination of flavours complement one another beautifully. It takes a little longer to prepare than some of the other recipes, but is well worth the trouble.

Ingredients

Europe
Spain
Rioja Alavesa
Ezcarai
Fish course
Gluten-free
Pescatarian

Ingredients

Method