A cozy one-pan Spanish-style dinner. Sea bass is rubbed with smoked Spanish paprika, then nestled into chickpeas simmered with chorizo, onion, tomato and saffron, and steamed until flaky. About 40 minutes, and it feels like a restaurant plate.
Why this works
- Chorizo first: browning it seasons the oil for everything that follows.
- Saffron + paprika give the broth deep color and a warm, smoky flavor.
- Steaming the fish on top of the chickpeas keeps it moist.
My tips
- Marinate the fish just 30 minutes; the lemon starts to “cook” it if left longer.
- Pat the fish dry first so the spice rub sticks.
- Crush the saffron threads between your fingers before adding.
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The story behind it
This recipe was developed before I started in earnest on my healthier eating. I was inspired by the healthy eating guests we were having over for dinner that night. For me the biggest learning is that so much flavor can be imparted to foods through spices and layering in the ingredients. It is all making more and more sense when I see it on cooking shows and when I use these techniques in my kitchen. I may be, overstating, when I say I use these techniques but I am definitely progressing in my cooking and appreciating, as well as, adding more steps to the cooking process. This does take more time but it is so worth it. This Spanish Sea Bass with Chickpeas had so much flavor and great texture.
Make ahead & storage
- Make the chickpea base a day ahead; reheat and cook the fish fresh.
Variations
- Swap in cod or halibut.
- Add spinach or kale to the chickpeas at the end.
Questions people ask
Can I use regular paprika?
Smoked Spanish paprika (pimentón) gives the signature flavor; regular paprika is milder.
What goes with it?
Crusty bread for the broth, or rice.
You might also like: Pan Fried Sea Bass Tacos · Crispy Skin Asian Halibut · Vesuvio Potatoes Explode with Italian-Inspired Delight!
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
The Recipe
Spanish Sea Bass with Chickpeas
Ingredients
- 6 – pieces Sea Bass
- 2 tbsp Old Bay seasoning, divided
- 2 tbsp spanish paprika, divided
- Juice of 1 lemon, divided
- Pinch of saffron threads
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3- ounce piece of chorizo, diced
- 1 large Spanish onion, diced
- 1 14-ounce tomato sauce
- 1 cup chicken broth
- 1 14-ounce can chickpeas, rinsed and drained
Instructions
- Pat fish dry and rub with the Old Bay and Spanish Paprika. Place in a large bowl with ½ of the lemon juice. Mix well and marinate for 30 minutes.
- Heat the oil in a large sauté pan over medium heat. Cook the chorizo and set aside.
- Add the onions.. Sauté until they start to soften.
- Turn up the heat to medium-high. Add the tomato sauce, stock and saffron. Simmer for 5 – 7 minutes.
- Add the chorizo back to the pot.
- Add the chickpeas and cook until heated through, about 5-8 minutes.
- Lay the sea bass on top. Cover. Dust again with some Old Bay and Spanish Paprika. Bring to a boil then cook at a simmer for 5 minutes.
- Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.
Nutrition Information
Next, it is time to add the broth and saffron and after that simmers, return the chorizo to the pan.
The heart of the dish – the sea bass and the chickpeas are added so they can cook and soften in the broth.
The fish and chickpeas simmer for a fair bit of time which really deepens the flavors.
Serve and Enjoy!
Responses
comments – I answer every one.
This looks mouth watering delicious. What a fun and a bit of an exotic recipe. I am intrigued. It would make a wonderful dinner party center piece.
It was fun. I like exotic as your descriptor. Thx.
I LOVE sea bass. Great recipe.