Pan-Roasted Black Cod With Garbanzo Beans, Spinach And Pimenton Aioli In A Spiced Tomato Brodo

Executive Chef at Chamisal Vineyards, Peter Janiak is reeling in the catch of the day to make Black Cod in Spiced Tomato Prodo.

Black Cod:

  • 4 each 5oz portions of black cod (sablefish)
  • Salt to taste
  • 1 tablespoon of olive oil

Spiced Tomato Brodo:

  • 1 tablespoon of olive oil
  • ½ yellow onion, julienned
  • 3 cloves of garlic, slivered
  • ¼ cup tomato paste
  • ½ cup dry white wine
  • ½ teaspoon of pimenton dulce
  • ¼ teaspoon coriander
  • ½ teaspoon oregano
  • ¼ teaspoon chili flake
  • 28 oz chicken stock
  • 1 teaspoon sherry vinegar
  • Salt to taste

Garbanzo Beans:

  • 1 tablespoon of olive oil
  • 2 shallots cut into 1/8” rings
  • 3 cups baby spinach
  • 2 cups garbanzo beans, cooked
  • Salt to taste

Pimenton Aioli:

  • 1 cup roasted red peppers
  • 1 mayonnaise
  • 1 clove of garlic, microplaned
  • ½ teaspoon of pimenton dulce (Spanish smoked paprika)
  • 1 teaspoon of lemon juice
  • Salt to taste

Directions for Cod:

1. Heat oil over medium high heat

2. Add cod and cook for 3 minutes until golden brown

3. Flip finish and cook for additional 3 minutes (finish in oven at 325f if fish is thick i.e substitution)

Directions Spiced Tomato Brodo:

1. Heat saucepan over medium heat and add olive oil

2. Once hot, add onions and sweat

3. Once soft and translucent, add garlic and cook for 1 minute

4. Add paste and combine with onion and garlic

5. Cook until it sticks to pan and turns brick red color

6. Deglaze with white wine

7. Add stock, pimenton, coriander, chili and oregano

8. Bring to boil and simmer for 15 minutes

9. Strain through fine mesh strainer

10. Add sherry vinegar and season to taste with salt (approx.. 1 teaspoon of diamond

Directions for Garbanzo Beans:

1. Heat pan over medium heat until hot and add olive oil

2. Add shallots and sweat until soft and translucent

3. Add spinach and wilt

4. Add garbanzo beans and sauté until hot

5. Turn off heat and season to taste with salt

Directions Pimenton Aioli:

1. Put all ingredients in a food processor and process until smooth

2. Strain through a mesh strainer (optional)

3. Season to taste and keep chilled before serving


1. Divide garbanzo-spinach mixture between four warm bowls

2. Ladle in 4oz of hot brodo

3. Place fish on top of garbanzo-spinach mixture

4. Top with pimenton aioli

5. Sprinkle a pinch of pimenton powder into aioli

Get more from the episode >>