Yes, I know, cabo de penas, ha ha. Anyway: there must be a way to get a version of this into my regular life that doesn't involve 1) flying to Spain and 2) eating cod. Just now I opened a can, ok two cans (but the second one only because the first one was so remarkably good), threw it in a pan, added some crushed red pepper, a handful of kalamata olives, and at the end half an avocado. Man, just super good.

Now what is the vegan version of this. Chickpeas and potatoes in place of bacalao? Something like this is the recipe I imagine.

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