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Bacalao con Garbanzos | Cod with Chickpeas
(0)
40 min
Under an hour
Gurkerl Küche
Ein traditioneller spanischer Klassiker der Herbstküche: Zartes Kabeljaufilet, sanft im Backrohr gegart auf einer aromatischen Sauce aus sonnengereiften Paradeisern, Kichererbsen und edelsüßem Paprika.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Peel and finely chop the yellow onion and garlic cloves. Rinse the chickpeas in a colander under cold water and drain well.
Rinse the cod fillet under cold water, pat thoroughly dry with paper towels, and divide into approx. 4 equal portions. Season the fish pieces lightly on both sides with a pinch of fine salt and ground black pepper.
Prepare sauce & cook in the oven
Heat 2 tbsp of olive oil in an ovenproof pan or shallow roasting dish over medium heat. Sauté the chopped onion for approx. 3–4 minutes until translucent, then add the garlic and sauté for about 1 minute until fragrant.
Chef's tip
Crispy white bread, baguette, or toasted ciabatta pairs wonderfully with this to mop up every last drop of the aromatic tomato sauce.
For a delicate Mediterranean freshness, a little freshly grated organic lemon zest can be sprinkled over the dish before serving.
Ingredients
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