Morue aux pois chiches à l’espagnole

Ingrédients

• 2 tbsp extra virgin olive oil (35 ml)
• 1 onion
• 6 cloves garlic
• 1 red bell pepper
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/2 tsp ground cumin (1.50 grams)
• 4 tomatoes
• 1 can chickpeas (garbanzo beans) (15.5 oz / 440 grams)
• 1/2 cup dry white wine (120 ml)
• 3 cod fillets (7 oz / 200 grams each)
• 1 lemon
• parsley for garnish
• sea salt & black pepper

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   While the oil is heating, roughly chop the onion, thinly slice the garlic and cut the red bell pepper into thin strips

3. 3

   Add the cut vegetables into the hot fry pan, mix together, the mix every 1 minute so everything evenly sautes

4. 4

   In the meantime, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides and cut each fillet into 2 evenly sized pieces

5. 5

   After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomato, turn it up to a high heat, mix and then simmer

6. 6

   After 5 minutes and the grated tomato has slightly thickened, add in the drained chickpeas, white wine and season with sea salt & black pepper, mix together and then simmer

7. 7

   Once the alcohol has been cooked off in the wine, about 3 minutes, add in the pieces cod, all in a single layer and evenly spaced out, gently flip each piece so they're fully coated, then place a lid on the pan and lower to a low-medium heat

8. 8

   After 3 to 4 minutes and the fish is just cooked through, remove the pan from the heat

9. 9

   Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!