Cod With Tomato Sauce and Garbanzos

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Democracy Dies successful Darkness

Cod is an casual food for location cooks, particularly erstwhile they take thick, center-cut fillets. Here, the speedy condiment tastes arsenic if it has spent immoderate clip simmering connected the stove.

This is simply a tapas-friendly crockery arsenic well; interruption the food into bite-size portions and service connected tiny plates. Be definite to usage sweet, not hot, Spanish smoked paprika, truthful you don't overwhelm the fish.

Serve with atom oregon crusty breadstuff for sopping up the sauce.

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 tiny bulb (about 4 ounces), finely chopped
8 cloves garlic, thinly sliced
Water arsenic needed (optional)
1 cupful canned, crushed, no-salt-added tomatoes
1 bay leaf
1 tiny sprig rosemary
1 cupful seafood stock, preferably low-sodium
One (14.5-ounce) tin no-salt-added garbanzo beans (chickpeas), drained and rinsed
1 spoon saccharine Spanish smoked paprika (pimenton; spot headnote)
Leaves from 4 sprigs flat-leaf parsley, minced
3/4 spoon kosher salt, divided
Four (6-ounce) skinless cod fillets, preferably center-cut and 1 inch thick

Nutritional Facts

Per serving

Calories
370
Fat
13 g
Saturated Fat
2 g
Carbohydrates
25 g
Sodium
450 mg
Cholesterol
75 mg
Protein
38 g
Fiber
6 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Curate: Authentic Spanish Food From an American Kitchen,” by Katie Button with Genevieve Ko (Flatiron Books, 2016).

Tested by Bonnie S. Benwick.

Published October 24, 2016

Updated March 15, 2026