Floating Olive Branch
Rustic Spanish Stew with Potatoes, Cod, and Hard Boiled Eggs

Serves 4-6 


2 tablespoons Roasted Garlic Infused Olive Oil 

1/2 cup yellow onion, peeled and diced 

5 garlic cloves, peeled and minced 

1 can (14.5 ounces) diced tomatoes 

1 can (15 ounces) chickpeas, drained and rinsed 

3 cups yellow potatoes, cut into bite-sized pieces 

4 cups vegetable or chicken broth 

2 tablespoons Pedro Ximenez Sherry Vinegar 

1 hearty pinch saffron 

2 cups fresh spinach, chopped 

8 ounces cod fillets, cut into bite-sized pieces 

Fleur de Sel, to taste 

4 hard boiled eggs, peeled and halved 

Fresh chopped chives, for garnish 


Heat oil in a large pot or Dutch oven over medium heat. Once hot, add the onion, garlic, and sauté for 3 minutes. Add the tomatoes, chickpeas, potatoes, broth, vinegar, and saffron to the pot, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and continue to cook for 20-30 minutes, stirring occasionally, or until the potatoes are tender. Add the spinach and cod, gently stir to combine, and continue to cook for 5-6 minutes or until the cod is cooked and the spinach has wilted. Season to taste with salt. Divide the stew between bowls and top with hard-boiled eggs and chopped chives before serving.