Cod with chickpeas and cod tripe, or stewed with potatoes, is a typical dish in maritime cuisine. You can add a little cooking water from the chickpeas to give it extra flavour. The cod tripe makes the dish creamier and gives it a more gelatinous texture, as well as a characteristic flavour.
De-salt the cod tripe by soaking it for a few hours beforehand in plenty of water. Remove the black membrane and cut the meat into even dice. Blanch in boiling water and set aside. In a pan, make a roux by frying a couple of garlic cloves, the finely chopped onion and the grated tomato. Fry gently until well concentrated. Add the cod fillets and the chickpeas and cover with water. Simmer over low heat for 8-10 minutes.
Add the tripe and simmer for another couple of minutes. Prepare a picada of finely chopped almonds and add to the casserole. Adjust the seasoning and simmer until cooked. Make an allioli with the two remaining garlic cloves and a little oil. Stir the casserole to blend in all these ingredients, and serve.