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1
Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight.
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2
Change water every 2 hours if possible.
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3
(If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.)
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4
Also put chickpeas in a bowl and cover with cold water by 2 inches.
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5
Leave to soak 8 hours or overnight.
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6
The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside.
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7
Put chickpeas and soaking water in a large pot over high heat.
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8
Add clove-stuck onion and bay leaf and bring to a boil.
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9
Skim foam, turn down heat and simmer for about 45 minutes, until tender.
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10
Halfway through cooking, add 2 teaspoons salt.
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11
Turn off heat and leave chickpeas in their broth until ready to use.
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12
(Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
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13
Make the stew: In a heavy soup pot, warm olive oil over high heat.
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14
Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes.
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15
Stir in garlic, saffron, pimenton and tomato paste and cook for 2 minutes.
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16
Season mixture with salt and pepper.
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17
Add wine and bring to a brisk simmer.
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18
Drain chickpeas, reserving 6 cups of the broth.
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19
Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
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20
Ladle about 2 cups of the stews liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot.
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21
Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes.
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22
To serve, stir in the cilantro and ladle the stew into big bowls.
