Moroccan White Fish with Garbanzos and Tomato

1/2 yellow onion
1/2 large red pepper
1 can chick peas
1 can tomatoes
15 oz. of haddock
1.2 cup white wine
spanisj paprika to taste
cumin to taste
salt and pepper to taste
1 tbsp olive oil

in a dutch over saute onion, garlic and pepper in olive oil on med heat for 5 minutes. Deglaze pan with white wine. Make sure you get all bits off the sides. Add can of tomatoes and the seasonings. Stir.. Bump up the heat to high to reduce the saucy bits. Once reduced so it no longer looks soupy, add the can of chick peas and return to med heat. Stir. after about 3-5 minutes place the haddock filets on top of tomato-chickpea mixture. Spoon a little bit of mixture over filets and gently press down into the sauce. Turn off heat and cover. Leave for about 15 minutes and the fish will be cooked perfectly. You may have to check the fish and put heat on low for a few minutes but you have trapped a lot of heat in the dutch over so you should be fine.

Number of Servings: 4

Recipe submitted by SparkPeople user HINCHEY.