One-Pot Spanish Cod with Bulgur and Chickpeas

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A delicious way to up your grains!
4 servings
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
¼ cup fresh chopped parsley
Lemon juice

Season cod with salt, pepper, cayenne, rosemary, and juice of half a lemon, set aside.


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. Add remaining ingredients and stir to combine, bring to a boil. Lay cod pieces on top, cover, reduce heat to low and simmer for 15 minutes. Turn off heat and let stand 5 minutes before serving. Garnish with parsley and remaining lemon juice. Season with salt and pepper to taste.

Total Time
Cook Time 20 minutes
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