WP. Looks good and the ingredients are mostly simple, with the exception of 1 cup seafood stock. I've never seen seafood stock in a store and all the recipes I found for it are absurd. However, it's only one cup so I'd substitute clam juice which is easy to find (and usually comes in 8oz bottles). Sam's Club sells big chunky cod fillets in bags, pretty easy to find.
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 small onion (about 4 ounces), finely chopped
8 cloves garlic, thinly sliced
Water as needed (optional)
1 cup canned, crushed, no-salt-added tomatoes
1 bay leaf
1 small sprig rosemary
1 cup seafood stock, preferably low-sodium
One (14.5-ounce) can no-salt-added garbanzo beans (chickpeas), drained and rinsed
1 teaspoon sweet Spanish smoked paprika (pimenton; use sweet not spicy)
Leaves from 4 sprigs flat-leaf parsley, minced
3/4 teaspoon kosher salt, divided
Four (6-ounce) skinless cod fillets, preferably center-cut and 1 inch thick
Instructions
1. In a large sauté pan over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring, until translucent, about 5 minutes. If the onion seems dry, add a splash of water. Add the garlic and cook, stirring, for about 30 seconds.
2. Add the tomatoes and their juices, the bay leaf and rosemary. Cook, stirring, for about 7 minutes, then add the seafood stock, garbanzo beans (drained and rinsed) and the paprika. Increase the heat to medium-high and bring to a boil; then, reduce the heat to medium-low and cook for 5 minutes.
4. Stir in the parsley and 1/4 teaspoon of salt. Remove from the heat; discard the bay leaf and rosemary.
5. In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering. Season the fillets on both sides with the remaining 1/2 teaspoon of salt. Add the fillets to the skillet, skinned sides up and cook until the fish is golden brown and releases easily from the pan, about 3 minutes. Carefully turn the fillets over, then pour in the tomato-garbanzo sauce. Cook until the fish is opaque throughout and the sauce is bubbling, 3 to 4 minutes.
6. Divide the fillets among individual plates; spoon the sauce over and around the fish. Serve hot with crusty bread.