Cuban Stewed Cod with Chickpeas, Sweet Peppers, and Seared Ripe Plantain

Instructions

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   1. If the cod is not yet desalinated, place it in a bowl with plenty of cold water and refrigerate for 24 hours, changing the water 3 times. Drain, pat dry, and flake into large pieces, removing any remaining bones.

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   2. Heat 2 tablespoons of olive oil in a wide pot over medium heat. Add the onion and sweet peppers and cook for 6 to 8 minutes until softened. Stir in the garlic and cook 1 minute more.

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   3. Add the crushed tomato, tomato paste, cumin, oregano, black pepper, and bay leaf. Cook the sofrito for 4 minutes, stirring, until it deepens in color.

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   4. Pour in the dry white wine and cook for 2 minutes to let the alcohol evaporate. Add the broth or water and mix well.

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   5. Stir in the cooked chickpeas and simmer over medium-low heat for 5 minutes so they absorb the sofrito flavors.

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   6. Add the desalinated cod to the stew and cook gently for 8 to 10 minutes, shaking the pot carefully so the fish does not break up too much. Taste and adjust with salt only if needed.

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   7. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sear the ripe plantain slices for 2 to 3 minutes per side until caramelized and tender.

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   8. Add the lemon juice and half of the parsley to the cod stew. Cook 1 minute more to combine.

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   9. Serve the hot stewed cod with the seared ripe plantain on top or on the side, and finish with the remaining fresh parsley.

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    10. If you want to keep the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for up to 10 minutes without letting it boil.