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Cod with Chickpeas and Summer Vegetables

Serves 4 to 6
Time 20 min
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.
Ingredients
  • 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
  • 1 (19.0-ounce) can garbanzo beans, drained and rinsed
  • 1 pound cod, cut into 1-inch pieces
  • 1 cup gluten-free vegetable broth or water
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Method

In a wide, heavy sauté pan, warm oil over medium heat. 

Add onions and peppers and cook until onions are translucent, 5 to 7 minutes. 

Add paprika and cumin and cook until fragrant, about 1 minute. 

Add wine and saffron. 

Stir well. 

Add tomatoes, chickpeas, cod and vegetable broth. 

Simmer until fish is just cooked through and flakes with a fork, 8 to 10 minutes.

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.
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  • 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
  • 1 (19.0-ounce) can garbanzo beans, drained and rinsed
  • 1 pound cod, cut into 1-inch pieces
  • 1 cup gluten-free vegetable broth or water
Shop with Prime

Exclusively for Prime members in select ZIP codes.