Cooking with Rena Lee

Prep Time: 12 min
Cook Time: 24 min

Yield:4

INGREDIENTS:

1 tbsp	olive oil
1	onion, chopped
2	garlic cloves, finely chopped
	Kosher salt and pepper
1/2 tsp	paprika (preferably smoked)
15 oz can	chickpeas, rinsed
14.5 oz can	diced tomatoes
1 1/4 lb piece	cod or halibut fillet (1in thick), cut into 4 pieces
1/2 cup	fresh flat-leaf parsley, chopped

DIRECTIONS:

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1/4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5-6 minutes. Stir in the paprika and cook for 1 minute.
Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
Season the fish with 1/4 tsp each salt and pepper and nestle if among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8-10 minutes.
Stir in the parsley before serving.