Braised Cod With Chickpeas Recipes

QUICK-BRAISED COD WITH HERBED YOGURT

Steps:

• Season fish with salt and pepper and set aside.
• In a large skillet with a lid, melt butter in olive oil over medium heat. Add shallot, thyme and a pinch of salt and pepper and cook until golden, about 3 minutes. Add wine and cook until slightly thickened and shallot is very soft, about 2 minutes longer.
• Add cod to pan, spoon some of the shallots over top of fish and cover pan. Reduce heat as needed; the liquid should be at a simmer, not a boil. Cook until fillets are just opaque, 2 to 4 minutes.
• Meanwhile, in a small bowl mix together yogurt, dill, garlic, and salt and pepper to taste.
• Serve the cod immediately, topped with shallots, yogurt sauce and dill. Drizzle everything with a little more olive oil, and sprinkle with flaky salt and more pepper.

BRAISED COD WITH CHICKPEAS

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.

BRAISED COD WITH CHICKPEAS

Steps:

• If using canned chickpeas, rinse and drain them.
• Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers (or pepper flakes), 3 tablespoons of olive oil, and 1/4 cup of water, bring to a simmer, cover, and simmer for 20 minutes.
• Preheat oven to 400°F.
• Remove and discard the red peppers.
• Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish.
• Place the fish on top, sprinkle with salt and pepper, cover the fish with the remaining chickpeas, drizzle the remaining olive oil over the top.
• Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
• Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
• Heat remaining olive oil in a large saute pan over medium-high heat.
• Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.

BAKED COD WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
• Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

COD WITH CHICKPEAS AND SHERRY

Steps:

• Preheat the oven to 300°F. Put 1 tablespoon of the oil in a nonstick skillet large enough to hold the cod in one layer (cook in batches if necessary, but undercook the first batch by about a minute, as it will remain in the oven longer); turn the heat to medium-high. When the oil is hot, add the fish, shiny side (where the skin was) up. Cook, undisturbed, for about 5 minutes, or until the cooked side is evenly browned. Turn the fish onto an ovenproof plate, browned side up, sprinkle with salt and pepper, and put it in the oven.
• Immediately add the chickpeas (with about 1 cup of their cooking liquid) to the skillet and cook, stirring, for about a minute. Add all but 2 tablespoons of the sherry and raise the heat to high. Cook, shaking the pan now and then, until the liquid is all but evaporated and the chickpeas are beginning to brown. Stir in the garlic along with some salt and pepper and cook for 1 minute, stirring occasionally; stir in the remaining olive oil and sherry.
• By this time the fish will be done. (If it is not, hold the chickpeas over low heat until it is.) Serve it on top of the chickpeas, garnished with the parsley if you like.

HONEYED HARISSA COD WITH CRISPY CHICKPEAS

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.

CURRIED BUTTER-BAKED COD WITH CAULIFLOWER & CHICKPEAS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower in a large, shallow roasting tin with the cumin seeds, turmeric, some seasoning and half the oil until the cauliflower is coated and bright yellow. Roast for 15 mins, tossing a few times, until starting to char.
• Meanwhile, peel the garlic, then put in a small food processor with the ginger, half the red chilli, the curry powder and some seasoning. Blitz to a paste. Stir the chickpeas, half the spice paste and most of the remaining oil through the cauliflower. Roast for 20 mins more, stirring once or twice.
• While the cauliflower and chickpeas are roasting, mix the softened butter with the rest of the spice paste, and spread half all over the fish. When the cauliflower and chickpeas are ready, remove the pan from the oven and make four gaps in the mixture. Nestle the fish in the gaps, and dot all but 1 tbsp of the remaining spiced butter over the veg. Roast for 10-15 mins more.
• Heat the remaining oil in a large pan over a high heat until very hot, then cook the spinach for 3-4 mins until wilted. Add the reserved 1 tbsp spiced butter and continue to cook for 1-2 mins more. Set aside until the fish is just cooked through, then sprinkle the coriander, garam masala and remaining red chilli over the traybake. Serve the traybake in the middle of the table with the spinach in a bowl alongside for everyone to help themselves.

SKILLET TOMATO-BRAISED COD WITH BELL PEPPERS AND OUZO

Steps:

• Combine olive oil, onion, and bell peppers in a large skillet over medium heat. Cook gently until softened, stirring occasionally, 5 to 10 minutes. Pour in ouzo and simmer for 2 to 3 minutes, allowing alcohol to evaporate. Add plum tomatoes and lightly crush with the back of a spoon until broken apart. Add water and mint, then season with salt and pepper. Simmer gently until sauce is thickened, about 10 minutes.
• Increase heat to medium-high. Nestle cod fillets in the sauce and spoon some sauce over top. Cook, turning once halfway through, until fish flakes easily with a fork, 8 to 10 minutes.