This dish is a combination of two popular Spanish dishes, Bacalao a la Vizcaina (“Biscayne Style Cod”) and Garbanzo Frito (literally, Fried Chickpeas). It takes the Cod from one and the Chick Peas from the other and marries them in the sofrito that both dishes share.
1 pound of boneless, skinless cod (cut into 1” pieces)
1 13.75 oz. can of Conchita Spanish Sofrito Seasoning
1 15.5 oz. can of Conchita Chick Peas
1 8 oz. can of Conchita Tomato Sauce
1 tbsp. of olive oil
1 cloves of garlic, finely minced
½ cup of Conchita White Cooking Wine
Salt and Pepper to taste
In a large pan, heat the Spanish Sofrito Seasoning, Chick Peas, Tomato Sauce and cooking wine over a medium high heat. Once it starts to bubble, lower the heat to a simmer. In a separate medium-sized pan, heat the olive oil and garlic. Cook the cod for a few minutes per side, until the fish turns white. Remove from the heat, and roughly shred the fish into smaller pieces. Add it into the large pan along with the olive oil and garlic the fish was cooked in. Incorporate the fish well with the bean mixture, and let it all simmer together so that the fish and beans are all well-coated with the sofrito, for about 20 minutes or when all the liquid has evaporated. Serve with white rice. Makes 4 servings.