SALT COD, POTATO AND CHICKPEA STEW
This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles. You'll need to soak the fish overnight to remove the salt. The chickpea broth adds great flavor.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
- The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
- Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
- Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 11 grams, Carbohydrate 76 grams, Fat 15 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 11 grams, TransFat 0 grams
COOKSHOP'S COD WITH CHICKPEA STEW
Categories Fish
Number Of Ingredients 14
Steps:
- Prep the Ingredients Chop ½ the small onion Chop 2 cloves garlic Remove the seeds from one pomegranate Open and rinse one can of chickpeas chop sage Crumble ricotta salata cheese Make the Chickpea Stew Heat the oil in a large saucepan Add the onion Add the garlic Add a dash of chili pepper flakes Add about ½ cup apple cider and bring to a simmer Add the chickpeas and bring the heat to low Let this simmer on low heat for about 10 minutes, until the liquid is most evaporated Salt and pepper to taste. Add a squeeze of lemon, water, and salt to taste Reduce the heat to low, and simmer for 25 minutes Add sage and cheese Add a tblsp of butter Mix and season Do not add the pomegranate until you are ready to serve (heat is not your friend with these seeds as they change color and texture) Note: Gothamist would add chorizo, bacon etc to this dish, but since we add it to every recipe we do here, it has been deleted. We recommend it though Make the Cod Preheat the oven to 350. Season both sides of the fillets with salt and pepper Place a glug of olive oil in the bottom of a pan and place on high heat When hot but not smoking, place fillet in the pan, skin side down if you have skin on your fillets Roast fillets in pan for about 3-4 minutes - do not touch until they naturally come away from the pan Flip the cod and sear on the other side Place pan in oven and roast for about 6-8 minutes Finish the Dish Let the fish rest so juices settle Reheat your chickpeas and add the pomegranate seeds Place the chickpeas on the plate and add the cod on top Collect any of the pan juices and baste the cod with them before serving
BRAISED COD WITH CHICKPEAS
Provided by Susan Friedland
Categories Appetizer Braise High Fiber Dinner Cod Chickpea Fall Kosher Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 5 as a main course, 8 as a first course
Number Of Ingredients 10
Steps:
- If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
- Preheat the oven to 400 degrees.
- Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
- Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
COD, CHICKPEA & OLIVE STEW
Make and share this Cod, Chickpea & Olive Stew recipe from Food.com.
Provided by Moor Driver
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onions in the olive oil until softened. Add the garlic, white wine, and the bay leaves, simmer until reduced slightly.
- Add the tomatoes, chickpeas, olives, salt & pepper (to taste) and the water. Simmer for 15 minutes.
- Add the cod (cut into bite size chunks) and simmer for 6 to 8 minutes.
Nutrition Facts : Calories 463.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 99.3, Sodium 620.7, Carbohydrate 44, Fiber 9, Sugar 5.4, Protein 50.3
HONEYED HARISSA COD WITH CRISPY CHICKPEAS
Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing
Provided by Good Food team
Categories Dinner
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
- Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
- While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.
Nutrition Facts : Calories 446 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
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