ELABORACIÓN DE POTAJE DE GARBANZOS CON BACALAO Y HUEVO
La noche antes, se ponen en remojo los garbanzos y el bacalao en agua templada.
Al día siguiente en una olla se pone agua a calentar y cuando está templada se echan los garbanzos, se le añade la cebolla troceada, los dientes de ajo sin pelar, el pimiento y el laurel.
Una vez cocidos los garbanzos, el pimiento se saca y se raspa en el mortero donde junto con los dientes de ajo se machaca y se añade a los garbanzos. También echamos en la olla una patata pelada a trozos, el huevo cocido duro troceado, el aceite y el bacalao junto con el azafrán, luego se deja cocer sin mover hasta que no esté la patata cocida.
La sal no se echará hasta no probarlo, dado que al llevar bacalao puede salir salado, si no necesita no se le echa.
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