Cod and Prawn Skillet with Piquillo Pepper Cream, Chickpeas, and Parsley Oil

Name: Cod and Prawn Skillet with Piquillo Pepper Cream, Chickpeas, and Parsley Oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz skinless cod fillets; 8.5 oz raw peeled prawns; 1 1/2 cups cooked chickpeas, drained; 7 oz piquillo peppers, drained; 1/2 cup shallot, minced; 1 tbsp garlic, minced; 1 1/4 cups fish stock; 1/2 cup heavy cream; 1/3 cup dry white wine; 3 tbsp olive oil; 1 tsp sweet paprika; 1/2 tsp ground cumin; 2 tsp lemon zest; 1 tbsp lemon juice; 3/4 cup loosely packed fresh parsley; 2 tbsp water; 1 tsp salt; 1/2 tsp black pepper

An original seafood recipe where cod fillets and prawns are gently cooked over a silky piquillo pepper cream, with sautéed chickpeas and a fresh finish of parsley oil. Elegant, comforting, and perfect for a special meal without excessive complexity.

20 minPrep

30 minCook

50 minTotal

4Servings

High ProteinDiabetic-FriendlyGluten-Free

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

600 g skinless cod fillets (cut en 4 porciones)
240 g raw peeled prawns (without vena, colas opcionales)
240 g cooked chickpeas, drained
200 g piquillo peppers, drained
80 g shallot, minced
12 g garlic, minced (approx. 3 cloves)
300 ml fish stock
120 ml heavy cream
80 ml dry white wine
45 ml olive oil (divided)
4 g sweet paprika
2 g ground cumin
4 g lemon zest
15 ml lemon juice
20 g fresh parsley
30 ml water (for the aceite of perejil si es necesario)
6 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

435 kcal

Calories

39 g

Protein

18 g

Carbs

20 g

Fat

4 g

Fiber

14 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFishSulfites

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Pat the cod fillets and prawns dry with paper towels. Season both with 1/2 teaspoon salt, black pepper, and the lemon zest.
2
2. In an oven-safe skillet or wide casserole, heat 1 tablespoon olive oil over medium heat. Add the shallot and half of the garlic, and cook for 2 to 3 minutes until softened, without over-browning.
3
3. Stir in the piquillo peppers, sweet paprika, and ground cumin. Cook for 1 minute, stirring, to bloom the flavors. Pour in the white wine and let it reduce for 2 minutes.
4
4. Add the fish stock and heavy cream. Simmer gently for 4 minutes. Transfer the mixture to a blender and blend until smooth. For an extra silky texture, strain it. Keep warm.
5
5. In the same skillet, add another tablespoon of olive oil. Add the cooked chickpeas, a pinch of salt, and a few drops of lemon juice. Sauté for 3 to 4 minutes until heated through and lightly golden. Remove to a plate.
6
6. For the parsley oil, blend the fresh parsley with the remaining tablespoon of olive oil, the water, and the rest of the garlic until you have a loose green sauce. Season with a pinch of salt.
7
7. Return the pepper cream to the skillet and scatter the chickpeas over it. Arrange the cod fillets and prawns on top of the cream. Drizzle with the remaining lemon juice.
8
8. Transfer the skillet to the oven at 200 °C / 400 °F and bake for 10 to 12 minutes, until the cod flakes easily and the prawns are pink and just firm.
9
9. Remove the skillet from the oven and let it rest for 2 minutes. Finish with spoonfuls of parsley oil over the top and serve immediately.
10
10. If desired, serve with a green salad or steamed vegetables, spooning some cream, chickpeas, cod, and prawns onto each plate.

Chef tips

Do not overcook the prawns; they finish quickly and should stay juicy. If the cod fillets are very thick, give them 2 extra minutes in the oven before adding the prawns, or place both in together if the fillets are medium-thick.

Substitutions

You can replace cod with firm hake or pollock, and swap prawns for shrimp. The cream can be replaced with an unsweetened plant-based alternative for a dairy-free version, though the texture will be slightly less rich.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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