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