When the religious holidays arrive where there must be meat abstinence, we often do not know what to cook. This recipe is a stew made from legumes and other ingredients that do not include meat. Welcome to the vigil stew ! Traditionally consumed during the time of Lent and Holy Week in many cultures, especially in Spain and Latin America it is a traditional recipe in the religious vigils where its name comes.
Grandma's vigil stew is more than a recipe , it is a culinary legacy that represents family history and traditions. Every time the grandmother's memory is kept alive and shared with future generations.
Said all this, we will know about ingredients, regional variations, cultural importance, such as doing and etc. of this recipe. The vigil stew is a special dish that is transmitted from generation to generation and that each place has its own unique and special recipe.
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Cultural value of vigil stew
The vigil stew originated as part of religious practices during Lent , a period of 40 days of reflection and preparation for the celebration of Easter. During this time, the faithful Catholics refrain from consuming meat on Fridays and some other days, opting for meatless dishes such as vigil stew.
Preparing vigil stew is an act that brings together the family and allows the transmission of culinary traditions from generation to generation. Grandmothers and mothers are usually the guardians of family recipes, and the preparation of the stew becomes a special moment to share knowledge and keep cultural traditions alive.
We also share other recipes for Holy Week that are interesting to try!
The vigil stew, a seasonal food
The vigil stew is a complete and nutritious dish, since it combines legumes, vegetables and, sometimes, desalted fish such as cod. Vigil stew is usually made with seasonal ingredients , such as legumes and vegetables available during Lent. This reflects a connection with the earth, nature and seasonal cycles, promoting sustainable and conscious diet.
Typical vigil stew ingredients
Basically this recipe is a stew where we are going to start with a stir -fry, then the broth and legumes until they are ready to add the rest of the ingredients.
- Legumes : The most used types are chickpeas, lentils and white beans. Dry or canned legumes can be used, depending on the preference and availability.
- Vegetables : onion, garlic, tomato, pepper, carrot, spinach, chard, pumpkin and leeks are some common options. You can choose the vegetables that you like the most.
- Popes : Throbbed potatoes are usually added to provide texture and thickness to the stew.
- Cod : salty cod is one of the most popular ingredients in vigil potajes. Before using it, it must be properly removed following the steps indicated in the recipe.
- Olive oil : It is used to cook the vegetables and give flavor to the stew.
- Spices and herbs : You can add paprika, cumin, laurel or other spices and herbs of your preference to enhance the taste of the stew.
- Vegetable or water broth : It is used as a liquid base to cook legumes and vegetables.
Regional variations of the vigil stew recipe
The vigil stew may vary in ingredients and preparation techniques according to local regions and traditions. Some recipes may include other types of legumes such as lentils or white beans, as well as additional ingredients such as rice, zucchini or mushrooms. Each variant adds a distinctive touch to the plate.
You may also be interested in vigil empanadas .
Vigil stew recipe with cod and spinach
The vigil stew is cooked over low heat, allowing flavors to mix and develop slowly. Cooking can take several hours, depending on the ingredients used and the desired consistency of the stew. So to be patient and go with that recipe!
Yield : 4 portions
Preparation time : 2 hours 30 minutes
Ingredients
- 250 gr of dry chickpeas (soaked during the previous night)
- 200 gr of desalted cod
- 1 large onion, finely chopped
- 3 garlic cloves, chopped
- 1 red pepper, cut into small pieces
- 2 mature, peeled and chopped tomatoes
- 2 carrots, cut into slices
- 2 medium potatoes, peeled and cut into pieces
- 200 gr of fresh spinach
- 1 bay leaf
- 1 liter of vegetable broth
- Olive oil
- Salt and pepper to taste
- 2 hard eggs (optional)
How to make vigil stew with cod and spinach
- Rinse the chickpeas soaked and place them in a large pot. Cover with water and bring to a boil. Cook over low and slow heat for approximately 1 hour. Drain and reserve.
- In a pan, heat a little olive oil over medium heat. Add the onion and garlic chopped and cook them until golden brown. Add the red pepper and carrots and cook them for a few minutes until they are slightly tender. Add chopped tomatoes and cook for a few more minutes until they soften.
- In a large pot, gather cooked chickpeas, potatoes, vegetable sauce, bay leaf and vegetable broth. Make sure the ingredients are covered with enough liquid.
- Cook over low heat for approximately 30 minutes or until the potatoes are tender. Meanwhile, cut the desalted cod into small pieces.
- In another pan, heat a little olive oil and add the cod. Cook for a few minutes on each side until it is well cooked and shout easily. Remove the cod from the pan and reserve.
- Add fresh spinach to the stew and cook for a few minutes until they wilt. Finally, incorporate crumbled cod into the stew. Salpimentar at ease. Serve hot and optional accompany with hard eggs in rooms.
