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RecipesCanola Oil
By December 14, 2021May 2nd, 2022No Comments

One-Pot Spanish Cod with Bulgur and Chickpeas

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

4 SERVINGS

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TOTAL TIME

35 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 lb- (400g pkg) boneless, skinless Cod Fillets
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried rosemary
  • 1 lemon, juiced
  • 1 tablespoon Mazola Canola Oil
  • ¼ cup shallots, diced
  • 2 garlic cloves, minced
  • 2 teaspoons dried basil
  • 1 ½ tablespoons red wine vinegar
  • 2 cups (19oz can) chickpeas, drained and rinsed
  • ½ cup coarse Bulgur
  • 1 ½ cups grape tomatoes
  • 1 cup fresh fennel bulb, sliced thin
  • 1 ½ cups vegetable broth

Garnish:

  • ¼ cup fresh chopped parsley
  • Lemon juice

Instructions:

  1. Season cod with salt, pepper, cayenne, rosemary, and juice of half a lemon, set aside.
  2. Heat a Dutch oven pot over medium, once hot add oil and shallots, cook for 3 minutes, add garlic and basil, and cook for another minute.
  3. Add remaining ingredients and stir to combine, bring to a boil.
  4. Lay cod pieces on top, cover, reduce heat to low and simmer for 15 minutes.
  5. Turn off heat and let stand 5 minutes before serving.
  6. Garnish with parsley and remaining lemon juice.
  7. Season with salt and pepper to taste.
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