Tuesday, July 9, 2024

Words & Brush Recipe Corner: Spanish-Style Cod with Chickpeas

Spanish-Style Cod with Chickpeas

 Author Albert Bevia @ Spain on a Fork



  • 2 tbsp extra virgin olive oil 35 ml
  • 1 onion
  • 6 cloves garlic
  • 1 red bell pepper
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1.50 grams
  • 4 tomatoes
  • 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
  • 1/2 cup dry white wine 120 ml
  • 3 cod fillets 7 oz / 200 grams each
  • 1 lemon
  • parsley for garnish
  • sea salt & black pepper


  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. While the oil is heating, roughly chop the onion, thinly slice the garlic and cut the red bell pepper into thin strips

  3. Add the cut vegetables into the hot fry pan, mix together, the mix every 1 minute so everything evenly sautes

  4. In the meantime, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides and cut each fillet into 2 evenly sized pieces

  5. After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomato, turn it up to a high heat, mix and then simmer

  6. After 5 minutes and the grated tomato has slightly thickened, add in the drained chickpeas, white wine and season with sea salt & black pepper, mix together and then simmer

  7. Once the alcohol has been cooked off in the wine, about 3 minutes, add in the pieces cod, all in a single layer and evenly spaced out, gently flip each piece so they're fully coated, then place a lid on the pan and lower to a low-medium heat

  8. After 3 to 4 minutes and the fish is just cooked through, remove the pan from the heat

  9. Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!

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