Spanish · Dinner
Spanish Chickpea and Cod Stew
A Spanish-style stew pairing poached cod with braised chickpeas in a tomato-saffron broth built on sofrito of onion, garlic and smoked paprika. Simmered gently until the fish flakes and the broth thickens slightly, finished with parsley and a squeeze of lemon, served with crusty bread.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
425Calories
42.5gProtein
14.2gFat
39.8gCarbs
8.2gSugar
9.1gFiber
745mgSodium
65mgChol
2.3gSat Fat
1050mgPotassium
130mgCalcium
4.6mgIron
2mcgVitamin B12
16mgVitamin C
protein-rich
high-fiber
low-cholesterol
low-calorie
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Pat the cod fillet dry, lightly salt both sides, and finely chop the onion, garlic, and parsley.
2
Sauté
Heat olive oil in a medium saucepan over medium heat; cook the onion 4 minutes until soft and translucent.
3
Bloom
Stir in garlic, smoked paprika, and saffron; cook over medium heat 30 seconds until fragrant and paprika darkens.
4
Simmer
Add canned tomatoes, chickpeas, and fish stock; simmer over medium-low heat 12 minutes until broth thickens slightly.
5
Poach
Nestle cod into broth, cover, and poach over low heat 8 minutes until opaque and flakes easily.
6
Finish
Gently stir lemon juice and half the parsley into broth without breaking the fish, then plate.
7
Plate
Ladle stew into a shallow bowl, scatter remaining parsley on top, and serve with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 1 1/2 cup260g cooked chickpeas
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp smoked paprika
- 1/4 tsp1/4 tsp saffron threads
- 1 cup240ml fish stock
- 2 tbsp30ml olive oil
- 2 tbsp30ml dry white wine
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- 2 slice2 slice crusty bread (about 30g)
- salt, to taste
