Cod. It’s been called The Fish that Changed the World and lauded by the Smithsonian. And it has been nearly extinct for two decades, so it’s been said. But I wanted a fish-soup dinner with my family.

The fish soup would include soft fennel bulb; garbanzo beans (technically a legume) which deliver nut-like flavor and protein, fiber, vitamins and minerals; and chorizo sausage and serrano pepper kick for flavor.

I wanted that fish-soup dinner and saw Atlantic Cod at half the price of Bass and Halibut — though still costly — at Whole Foods. (Related, I read somewhere that cods from the Atlantic and Pacific are similar.)

Cod is credited for lean protein and is therefore a good provider of omega-3 fatty acids. Enjoy it plenty as a substitute when tired of wild-caught salmon.


Cod, Fennel and Chorizo

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 fennel bulbs, sliced into large pieces
  • 4 oz. ground chorizo sausage
  • 1 serrano chile, cored and finely diced
  • 3 tbsp. olive oil
  • 5 cups chicken broth
  • salt and pepper
  • 1 1/3 lb. boneless, skinless fish fillets
  • 1 15 oz. can garbanzo beans
  • Chopped cilantro
  • Lime wedges



Cut the fish into two-inch pieces.

Heat the olive oil in a large saute pan on medium heat. Add the fennel and chorizo and cook, stirring occasionally to separate the chorizo, until the fennel is tender, anywhere from 8-15 minutes.

About halfway through that, add the serrano chile.

Add chicken stock and salt and pepper. Bring to a boil.

Add fish pieces and garbanzo. Simmer until the fish is opaque and tender, about three to five minutes. Serve with cilantro leaves and lime wedges.