Cod with Chickpeas and Summer Vegetables

Cod with Chickpeas and Summer Vegetables

Serves 4 to 6

This simplified seafood version of the famed Cocido celebrates Moorish spices and the Spanish fondness for codfish. Complement with crusty bread and a light salad.

  • 2 tablespoons extra virgin olive oil
  • 2 red onions, thinly sliced
  • 2 yellow bell peppers, thinly sliced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 cup white wine
  • 1/4 teaspoon saffron
  • 1 cup grape tomatoes
  • 2 cups canned chickpeas, drained and rinsed
  • 1 pound cod, cut into 1-inch pieces
  • 1 cup gluten-free vegetable broth or water
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In a wide, heavy sauté pan, warm oil over medium heat. Add onions and peppers and sauté until onions are translucent, 5 to 7 minutes. Add paprika and cumin and sauté for 1 minute. Add wine and saffron. Stir well. Add tomatoes, chickpeas, cod and vegetable broth. Simmer until fish is just cooked through and just flakes with a fork, 8 to 10 minutes.

Nutritional Info: 
Per Serving:320 calories (70 from fat), 8g total fat, 1g saturated fat, 55mg cholesterol, 490mg sodium, 32g carbohydrate (6g dietary fiber, 5g sugar), 28g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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