Spanish-Inspired Simmered White Fish with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spanish-inspired simmered white fish with chickpeas, saffron, and paprika in a tomato broth. Aromatic and warming, with tender fish and hearty legumes. A light, elegant main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dry white wine
- Pinch of saffron ((about 20 threads))
- 3 tablespoons extra virgin olive oil
- 2 medium shallots, (halved and thinly sliced)
- 1 red bell pepper, (seeded/core removed and diced small)
- 3 garlic cloves, (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 (15-ounce) cans chickpeas, ( drained and rinsed well)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 (8-ounce) can tomato sauce
- 1/2 cup low-sodium vegetable or seafood broth
- 1/2 cup roughly chopped flat-leaf parsley
- Zest of 1/2 lemon
- 4 cups packed baby spinach
- 4 (6-ounce) boneless, skinless halibut fillets ((cod works here, too))
- 1 lemon, (cut into wedges, for serving)
- red pepper flakes, (optional, for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1649mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3391mg
- Calcium
- 321mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.