Spanish Cod With Chickpeas & Red Peppers

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Spanish-Style Cod With Chickpeas & Peppers

Name: Spanish-Style Cod With Chickpeas & Peppers
Prep time: 30

(15 votes, average: 4.20 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Our founder, Ann Ogden Gaffney, loves Spanish food. In her words, “Spanish cooking has its roots in Morocco, and thanks to the roving Spaniards who came to the New World to find riches, elements...

2½ pound cod fillet, cut into 6 pieces
2 teaspoons ground cumin
Juice of 1 lemon, divided
Pinch of saffron threads (optional)
2 tablespoons olive oil
1 teaspoon cumin seeds
3 cloves garlic, smashed and sliced
1 teaspoon hot smoked paprika
1 large Spanish onion, halved and thinly sliced
3 red peppers, deseeded and thinly sliced
2 bay leaves
3 ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes
1 (14 ounce) can chickpeas, rinsed and drained

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Nutrition Facts

Calories

341 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

26 g

Sugar

9 g

Fiber

8 g

Protein

40 g

Sodium

280 mg

Directions

Pat fish dry and rub with ground cumin. Place in a large bowl with ½ of the lemon juice. Mix well and marinate for 30 minutes.
Dissolve the saffron threads in ¼ cup boiling water, set aside
Heat the oil in a large sauté pan over medium heat. Add cumin seeds let them sizzle for a few minutes until they become fragrant, then add the garlic and cook until it starts to color. Add the chorizo, onions, peppers and bay leaves. Sauté until they start to soften. Sprinkle with salt, cover and lower the heat to medium-low. Sweat for 10 minutes until the vegetables are soft, and the onions are a pale gold.
Turn up the heat to medium high. Sprinkle the vegetables with smoked paprika and cook for 1 minute.
Add the tomatoes and diluted saffron. Cook until the tomatoes have lost most of their liquid. Add the chickpeas and cook until heated through, about 5-8 minutes.
Lay the fish on top of the vegetables. Cover. Bring to a boil then cook at a simmer for 5 minutes.
Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.

Chef Tips

When buying cod filet, ask the fishmonger to cut your buy from the thicker head end of the fillet so that the fish is of even thickness and cooks evenly. You can ask him to cut it into 6 pieces for you too.

Saffron has to be hand-harvested and as a result, both the threads and powder are very expensive. It gives a wonderful flavor to fish stews like this one, so if you can spring for it, do so, knowing that a little goes a long way.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.