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Cod with Chickpeas

Serves 4 Entree seafood, Fish

Cod with Chickpeas

Cod with Chickpeas is a staple at Mediterranean tables, capturing the essence of Spanish and Portuguese home cooking. This dish is a nod to the coastal and agrarian abundance of the region, where olive oil, lemon, and vibrant produce are always within reach. Whether it's a sunny weekend lunch or a weeknight dinner, this recipe brings together the sea's bounty and the garden's gifts with simplicity and flair.

Expect a harmonious blend of tender cod and creamy chickpeas, enlivened by the warmth of smoked paprika and the brightness of ripe tomatoes. A drizzle of extra virgin olive oil adds richness, while fine sea salt and black pepper balance the flavors, making each bite a tribute to the Mediterranean's uncomplicated yet profound culinary tradition.

Ingredients

  • 600 gcod fillets
  • 400 gchickpeas
  • 400 gtomatoes
  • 1onion
  • 60 mlextra virgin olive oil
  • 1 tspsmoked paprika
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 600 g cod fillets dry with paper towels to remove excess moisture. Season them lightly with fine sea salt on both sides. This step helps the fish to sear properly and enhances its natural flavor.
  2. In a large skillet, heat 60 ml of extra virgin olive oil over medium heat. Add one finely chopped onion and sauté until it becomes translucent, which should take about 3-4 minutes. This will create a flavorful base for the dish.
  3. Add 400 g of chopped tomatoes to the skillet and stir them into the onions. Allow the tomatoes to cook down until they start to break apart and release their juices, forming a sauce-like consistency. This step should take around 5-7 minutes, and you'll notice a fragrant aroma as the tomatoes soften.
  4. Stir in 1 tsp of smoked paprika and 400 g of drained chickpeas into the tomato mixture. Season with fine sea salt and black pepper to taste. Let the chickpeas warm through and absorb the flavors for about 3 minutes, stirring occasionally to ensure even cooking.
  5. Gently place the seasoned cod fillets on top of the chickpea and tomato mixture. Cover the skillet with a lid and let the fish cook for about 5-7 minutes, or until the cod turns opaque and flakes easily with a fork. The steam will help cook the fish evenly without drying it out.
  6. Once the cod is cooked, remove the skillet from the heat. Squeeze fresh lemon juice over the top to brighten the flavors and add a touch of acidity. Serve immediately, ensuring each plate has a portion of cod, chickpeas, and the rich tomato sauce.