Sherry, garlic, and chickpeas, a decidedly Andalusian combination of flavors, is served by itself or as a side dish with almost any cut of meat, fish, or poultry. But I like it best with cod: the subtlety and tenderness of the fish are offset wonderfully by the big, almost meaty flavors of the scented chickpeas yet are not overwhelmed by them. If you have any advance inkling at all that you’re going to be tackling this recipe, try to cook dried chickpeas for it in advance (page 431). The best sherry to use here is Amontillado, which is slightly but not overpoweringly sweet; a ten-dollar bottle of Amontillado will suffice, and since you’re only going to use about a quarter of the bottle, there will be plenty left to chill and drink. Second choices would be slightly sweeter Oloroso or drier Fino.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 300°F. Put 2 tablespoons of the oil in a nonstick skillet large enough to hold the cod in one layer; place over medium-high heat. Dredge the fillets lightly in the flour and, when the oil is hot, add them to the skillet one at a time, skin (it won’t have skin, so shiny) side up. Cook, undisturbed, for about 5 minutes or until the cooked side is browned evenly. Turn the fish onto an ovenproof plate, browned side up, sprinkle with salt and pepper, and put it in the oven.
Step 2
Immediately add 2 more tablespoons of the oil and the sliced onions to the pan and cook, stirring, for about a minute or two, just until they start to color.
Step 3
Add the chickpeas (with about 1/2 cup of their liquid if they were not canned) to the skillet and cook, stirring, for about a minute. Add all but a tablespoon of the sherry and raise the heat to high. Cook, shaking the pan now and then, until the liquid is all but evaporated and the chickpeas are beginning to brown. Stir in the garlic along with some salt and pepper and cook for 1 minute, stirring occasionally; stir in the remaining 2 tablespoons olive oil and remaining tablespoon of sherry.
Step 4
By this time, the fish will be done. (If it is not, hold the chickpeas over low heat until it is.) Serve it on top of the chickpeas, scattered with parsley.
