Traditional Spanish Salt Cod, Bean & Chickpea Soup with Meatballs

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.

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

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.

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

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.

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