Spanish-Inspired Simmered White Fish with Chickpeas

5 from 4 votes

Dairy-Free, Gluten-Free

Total Time40

Servings:

In a measuring cup, add the white wine and add the pinch of saffron, crumbling the saffron between your fingertips to break them up a bit. Set aside to allow the saffron to bloom.
Heat the oil in a large skillet or braiser over medium heat. Add the shallot, bell pepper, garlic, salt, pepper and cook, stirring until the veggies are tender, about 3 minutes.
Add the chickpeas, smoked paprika, and cumin and continue to cook, tossing gently to gently to toast the spices, about 2 minutes.
Pour in the white wine and saffron mixture and let simmer until reduced by half, 2 to 3 more minutes.
Add the tomato sauce, broth, and flat leaf parsley and stir to combine. Bring to a rapid simmer. Once simmering, reduce to a light simmer, cover, and cook until the chickpeas are starting to get tender, about 10 minutes.
Remove the lid and stir in the spinach until wilted. Nestle the fish filets into the chickpeas and spoon some of the sauce over each of the filets. Sprinkle the top of the filet with a pinch more of salt and freshly ground black pepper.
Cover and poach the fish until cooked through, 8 to 10 minutes. You will know the fish is done when it flakes easily with a fork.
To serve, transfer the fish to a plate and ladle the chickpeas around and over the fish. Serve with a lemon wedge and a sprinkle of red pepper flakes, if desired.