Salt Cod and Garbanzo Beans

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    teaspoon dried marjoram
½    cup dry Sherry wine plus 2 tablespoons
1   cup low sodium chicken broth
1    can (15 ounces) garbanzo beans, rinsed, drained
2    large fillets salt cod, soaked and prepared (1 to 1 ½ pounds)*
2    tablespoons butter
2    tablespoons all=purpose flour
     paprika
     chopped parsley

METHOD

In a medium skillet over medium heat, add the olive oil and the onions. Cook for 4 to 5 minutes until they become translucent and add the garlic. Cook for 1 minute and add the marjoram, ½ cup of sherry and the broth. After stirring to combine, add the garbanzo beans, cover and cook for 8 to 10 minutes.

Uncover, add the fish on top of the beans and cook, covered, for 10 more minutes, carefully turning the pieces of fish at 5 minutes. Carefully remove the fish to a plate, remove the beans to a bowl and whisk the butter, flour and 2 tablespoons sherry into the skillet. Cook for 4 to 5 minutes to thicken the sauce.

To serve, add a spoonful of beans to each individual dish, add some sauce, cut the large fillets in half and add a half to each plate, placing the fish on top of the beans. Add a bit of sauce over the fish, garnish with the parsley and paprika.

*NOTE: If you don’t have soaked, drained salt cod, use fresh cod, halibut, flounder, swordfish or other sturdy fish instead