Spanish · Dinner
Codfish and Chickpea Soup
Cod simmered with chickpeas in a saffron-tinted tomato and onion broth, finished with garlic, sweet paprika and a splash of sherry vinegar. Rustic Spanish soup, ladled hot with crusty bread on the side, balancing flaky white fish against tender chickpeas and a lightly smoky base.
$6
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
401Calories
42.3gProtein
12.4gFat
31.6gCarbs
6.9gSugar
8.1gFiber
682mgSodium
91mgChol
1.9gSat Fat
1180mgPotassium
115mgCalcium
4.1mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut the cod fillet into large chunks, finely dice the onion, and mince the garlic on a board.
2
Sweat
Warm the olive oil in a medium saucepan over medium-low heat and sweat the onion for 5 minutes until soft and translucent.
3
Bloom
Stir in the garlic, sweet paprika and saffron threads and cook over medium-low heat for 30 seconds until fragrant.
4
Simmer
Add the canned tomato, fish stock and chickpeas, bring to a gentle simmer over medium heat for 10 minutes, then lower the cod chunks and poach for 5 minutes over medium-low heat until opaque.
5
Finish
Stir in the sherry vinegar, chop the parsley and scatter over top, then season with salt and black pepper.
6
Plate
Ladle the soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 1 1/2 cup130g, about half a 15 oz can, drained cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp olive oil
- 2 cup480ml fish stock
- 2 pinch2 pinch saffron threads
- 1 tsp1 tsp sweet paprika
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
