Ingredients with Measurements:
- 1 pound of white fish (such as cod or haddock), cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- 4 cups of fish or vegetable broth
- 1 cup of chickpeas, cooked
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the red and green bell peppers and sauté for a few more minutes until they start to soften.
3. Add the chopped tomatoes, paprika, cumin, and dried oregano. Stir to combine and cook for a few more minutes until the tomatoes start to break down.
4. Add the fish chunks to the pot and pour in the fish or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the fish is cooked through.
5. Add the cooked chickpeas to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve hot in bowls, garnished with fresh herbs or lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 6g
- Total carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of cod or haddock
- Red or yellow onion can be used instead of white onion
- Canned tomatoes can be used instead of fresh tomatoes
- Smoked paprika can be used instead of regular paprika
Variations:
- Add other seafood such as shrimp or mussels
- Use different types of beans such as white beans or kidney beans
- Add potatoes or sweet potatoes for a heartier dish
Tips and tricks:
- Use fresh herbs such as parsley or cilantro for garnish
- Serve with crusty bread for dipping in the broth
- Make sure to simmer the fish gently to avoid overcooking
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat until heated through
Presentation ideas:
- Serve in colorful bowls or plates
- Garnish with fresh herbs or lemon wedges
Garnishes:
- Fresh herbs such as parsley or cilantro
- Lemon wedges
Pairings:
- Crusty bread
- White wine such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the broth is too thin, simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Cocido de Pescado is a traditional Spanish fish stew that originated in the coastal regions of Spain
Flavor profiles:
- Savory, slightly spicy, and aromatic
Serving suggestions:
- Serve hot in bowls with crusty bread for dipping in the broth
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Region: Spanish