OMG no garlic what on earth would I do. I made a garbanzo bean dish tonight to go along with my baked salmon. It takes 8 cloves garlic along with tomatoes, smoked paprika and thyme and flat leaf parsley.. Very delicious.
Here try it. Works with Cod, Salmon or Chicken and I imagine pork and lamb. Versatile
That is Cod in photo;
Cod With Tomato Sauce and Garbanzos
Not into cod? Try another mild-flavored fish. This sauce goes equally well with roasted chicken or seared chicken cutlets. The garbanzos add plenty of protein, though, so you could skip the fish entirely and serve it over rice or crusty toast.
You could also serve this tapas-style, breaking the fish up into smaller portions and serving on small plates alongside tiny meatballs or clams and chorizo or a tender tortilla. A note: Use sweet, not hot, Spanish smoked paprika, so as not to overwhelm the fish.
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Servings: 4
Total time: 35 mins
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 small onion (about 4 ounces), finely chopped
8 cloves garlic, thinly sliced
Water as needed (optional)
1 cup canned, crushed, no-salt-added tomatoes
1 bay leaf
1 small sprig rosemary
1 cup seafood stock, preferably low-sodium
One (14.5-ounce) can no-salt-added garbanzo beans (chickpeas), drained and rinsed
1 teaspoon sweet Spanish smoked paprika (pimenton; see headnote)
Leaves from 4 sprigs flat-leaf parsley, minced
3/4 teaspoon kosher salt, divided
Four (6-ounce) skinless cod fillets, preferably center-cut and 1-inch thick
Steps
1. In a large saute pan over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring, until translucent, about 5 minutes. If the onion seems dry, add a splash of water. Add the garlic and cook, stirring, for about 30 seconds.
2. Add the tomatoes and their juices, the bay leaf and rosemary. Cook, stirring, for about 7 minutes, then add the stock, garbanzo beans (drained and rinsed) and the paprika. Increase the heat to medium-high and bring to a boil; then, reduce the heat to medium-low and cook for 5 minutes.
3. Stir in the parsley and 1/4 teaspoon of salt. Remove from the heat; discard the bay leaf and rosemary.
4. In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering.
5. Season the fillets on both sides with the remaining 1/2 teaspoon of salt. Add the fillets to the skillet, skinned sides up and cook until the fish is golden brown and releases easily from the pan, about 3 minutes.
6. Carefully turn the fillets over, then pour in the tomato-garbanzo sauce. Cook until the fish is opaque throughout and the sauce is bubbling, 3 to 4 minutes.
7. Divide the fillets among individual plates; spoon the sauce over and around the fish. Serve hot.
Adapted from “Curate: Authentic Spanish Food From an American Kitchen,” by Katie Button with Genevieve Ko (Flatiron Books, 2016). Tested by Bonnie S. Benwick.
Nutrition information per serving: Calories: 370; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 75 mg: Sodium: 450 mg; Dietary Fiber: 6 g; Sugar: 3 g; Protein: 25 g
