During the 17th and 18th centuries in the New World, especially in Massachusetts and Newfoundland, cod became a major commodity, creating trade networks and cross-cultural exchanges. It eventually made its way to British and French controlled islands in the Caribbean.
In places like French Guyana, each adult slave was given one pound of salted cod fish every Sunday by the plantation owner. . A child slave was given a smaller allocation.
This simplified seafood version of the famed “Cocido” celebrates Moorish spices and the Spanish fondness for codfish.
1 pound cod, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
2 red onions, thinly sliced
2 yellow bell peppers, thinly sliced
½ teaspoon paprika
½ teaspoon ground cumin
½ cup Chardonnay
¼ teaspoon saffron
1 cup grape tomatoes
2 cups canned chickpeas, drained and rinsed
1 cup Swanson Vegetable Broth
2 tablespoons extra virgin olive oil
2 red onions, thinly sliced
2 yellow bell peppers, thinly sliced
½ teaspoon paprika
½ teaspoon ground cumin
½ cup Chardonnay
¼ teaspoon saffron
1 cup grape tomatoes
2 cups canned chickpeas, drained and rinsed
1 cup Swanson Vegetable Broth
In an 11-inch heavy-duty saute pan,
warm olive oil over medium heat. Add onions and peppers. Saute until onions are
clear (5 to 7 minutes). Add paprika and cumin. Continue to saute for about another
minute or more.
Now, here comes the fun part....open
the Chardonnay...take a healthy swig (or two) for yourself....Don't forget to
pour some in a measuring cup (about ½ cup). Hopefully, you will still have
enough left for yourself.
Add the ½ cup of "Chard" and
saffron to the pan. Stir well. Include the tomatoes, chickpeas, cod and
vegetable broth. Simmer until the fish is entirely cooked through and easily
flakes with a fork, (about 9 to 10 minutes). You are good to go!
Great with white fluffy rice!
