Slow-cooker Stockfish with Chickpeas
4 h. 15 min.
- 4 cups salt cod (soaked overnight in water)
- 2 tablespoons flour
- ⅛ cup olive oil (or sunflower oil)
- 3 cloves garlic (crushed)
- 1 Red onion (finely chopped)
- 1 cup dry white wine
- 9 cups fresh Spinach
- 3 teaspoons Salted Caper
- 1 cup vegetable stock
- 2 cups canned chickpeas
- 2 tablespoons cilantro (finely chopped, plus a few sprigs to garnish)
Warm the slow cooker or crockpot.
Drain the salt-cod from the soaking water and pat dry with kitchen towel and dust with flour
Heat the oil in a pan and gently fry the cod pieces for 3 minutes each side until golden. Place into the slow cooker.
In the remaining oil, add the garlic and onions and sauté for 2 minutes. Cover with wine and boil to reduce a little. Add the spinach, capers and stock and cook until spinach wilts.
Transfer the mixture to the slow cooker and cook on low for 3 hours 45 minutes.
Add the chick peas and coriander, stir through and replace the lid. Cook for a further 15 minutes.
Adjust the seasoning to taste and serve garnished with coriander sprigs.