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:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    2 tablespoonsextra-virgin olive oil
    2red onions, thinly sliced
    2yellow bell peppers, thinly sliced
    1/2 teaspoonpaprika
    1/2 teaspoonground cumin
    1/2 cupwhite wine
    1/4 teaspoonsaffron
    1 cupgrape tomatoes
    1 can (19-ounce)garbanzo beans, drained and rinsed
    1 poundcod, cut into 1-inch pieces
    1 cupgluten-free vegetable broth or water

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

320

Total Fat

8g

Saturated Fat

1g

Cholesterol

55mg

Sodium

490mg

Total Carbohydrate

32g

Dietary Fiber

6g

Total Sugars

5g

Protein

28g

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.