Traditional Spanish Salt Cod, Bean and Chickpea Soup with Meatballs
Spanish Recipes

Traditional Spanish Salt Cod, Bean and Chickpea Soup with Meatballs

On the Hob
serves 4

This hearty salt cod, bean and chickpea soup brings together smoky paprika, soft pulses and small pork meatballs for a proper bowlful of comfort. Soaking the cod keeps the flavour rounded rather than harsh, while the beans make it filling enough for dinner.

Keep the simmer gentle once the cod goes in so the fish stays in neat flakes and the meatballs finish tender.

SoupDinnerMainComfort Food
25 mins prep40 mins cook1 hr 5 mins total

  1. Mix the pork mince with the beaten egg, breadcrumbs, half the parsley, a pinch of salt and plenty of black pepper, then roll into small meatballs.

  2. Warm the olive oil in a large casserole pan and brown the meatballs in batches, lifting them out once coloured.

  3. Cook the onion and red pepper in the same pan for 8 minutes until softened, then stir in the garlic and smoked paprika for 1 minute.

  4. Add the chopped tomatoes and fish stock, scraping the base of the pan, then simmer for 10 minutes to settle the broth.

  5. Return the meatballs to the pan with the chickpeas, beans and salt cod, then simmer gently for 15 minutes until the cod flakes and the meatballs are cooked through.

  6. Taste the broth, adjust the seasoning carefully because the cod may be salty, then finish with the remaining parsley and lemon wedges.

Keep cooking

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