Easy Spanish Cod with Chorizo and Chickpeas
Flaky cod gently simmers in a smoky chorizo-tomato sauce with tender chickpeas. A bright splash of lemon finishes the dish.
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Servings:
Ingredients
Main Ingredients
- 1.5 tbsp extra-virgin olive oil
- 6 oz Spanish chorizo, thinly sliced use cured Spanish-style, not Mexican
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 2 tsp minced garlic
- 1.25 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp crushed red pepper flakes optional for heat
- 0.5 cup dry white wine or use more broth
- 14.5 oz diced tomatoes with juices canned
- 0.5 cup low-sodium chicken broth or fish stock
- 15 oz chickpeas, drained and rinsed canned
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1.5 lb cod fillets, cut into 2-inch pieces pat dry
- 1 tbsp fresh lemon juice
- 0.25 cup chopped fresh parsley
Instructions
Preparation Steps
- Heat the olive oil in a large skillet over medium heat. Brown the chorizo until some fat renders.
- Stir in the onion and bell pepper. Cook until softened and lightly golden, about 5 minutes.
- Add the garlic, smoked paprika, cumin, and red pepper flakes. Cook 30 seconds to bloom the spices.
- Pour in the white wine and simmer 1 to 2 minutes, scraping up any browned bits.
- Stir in the tomatoes, broth, and chickpeas. Bring to a gentle simmer and cook 5 minutes to thicken.
- Season the sauce with salt and black pepper. Nestle in the cod pieces in a single layer.
- Cover and simmer gently until the cod is opaque and flakes easily, 6 to 8 minutes.
- Finish with lemon juice and parsley. Taste and adjust seasoning, then serve hot.
Notes
Variation: Swap cod with halibut or haddock, and add a handful of spinach in the last minute. Serve with crusty bread or spoon over rice to catch the sauce. Leftovers keep 2 days; reheat gently to avoid overcooking the fish.
This recipe is an original creation inspired by classic Easy Spanish Cod with Chorizo and Chickpeas flavors. All ingredient ratios and instructions are independently developed.