– 350g salted cod
– 175gr of fresh spinach
– 4 handfuls of chickpeas
– 2 handfuls of white beans
– 1/2 onion
– 1 leek
– 1 head of garlic (1 clove for cod balls)
– 1 bay leaf
– 1 tablespoon of sweet paprika
– 4 eggs (1 for cod balls)
– 2 sprigs of parsley
– A piece of bread
– 1 glass of milk
– 1/2 tablespoon of flour
After soaking the cod for 36 hours with 3-4 changes of water, and the chickpeas and beans for 8 hours each in separate containers without any salt, clean the water of the legumes, add the bay leaf, the head of garlic except 1 clove and the white part of the leek.
The amount of water is two fingers above the vegetables for 4 hours on low heat. Cover it.
Boil the eggs for 9 minutes in salted water .
Time for the cod balls. Crumble the cod. Reserve the large thorns and the skin, put them in a pan to cook with water for roughly the same time as the porridge.
Once you put the thorns to cook, we will start with the codballs preparation, chopping garlic and parsley, whisking egg apart, and adding cod and wrung bread once it has stalled well in milk. Do not put any salt .
We will do cod balls with the help of 2 tablespoons and we will fry them in a finger of olive oil.
In the leftover meatballs oil, we will poaching the finely chopped onion and we will add the flour. Reserve it.
After 4 hours cooking , test the legume . If they are not still tender, cook them a little longer and if they are, we will carefully take out the leek, garlic and chopped cod, and we’ll put the last in the casserole where the skin and thorns are, and continue cooking. We will put the leek, the garlic and a yolk of one of the eggs already cooked in the mixer bowl.
We will beat thoroughly with some of the broth soup and throw it to the same with the codballs and the cooking water (already poured) of the thorns and skin.
We continue cooking and we cut the eggs into quarters reserving them in a bowl.
Once the codballs have been cooked for about 20 minutes, we will test the saltiness and will put the cleaned spinach.
Finally the eggs, and the rehashing of the onion, flour and paprika.
Cook for another 20 minutes, and voila. Let stand about 1 hour and serve.