Pan Roasted Cod With Linguica Chickpea Broth Recipes

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ROAST COD WITH CHICKPEAS, SMOKED PAPRIKA AND SPINACH



Roast cod with chickpeas, smoked paprika and spinach image

A traditional Spanish Easter dish called 'potaje de vigilia' which is typically served on Good Friday. The dish uses salt cod as the main ingredient following the catholic prohibition of eating meat on this day. It is considered to be the most popular dish within Spain's Easter gastronomy. I have modernised this recipe slightly and introduced fresh cod loin which is widely available, although monkfish, sea bass or even salmon will also work really well too. The original recipe uses dried chickpeas, soaked in water the day before and then slowly cooked with garlic, onions, bay leaf and paprika for around 2.5 hours. Instead, I have used tinned chickpeas to make the dish far quicker to make.

Provided by Javier De La Hormaza

Categories     Recipes, Spanish Fish Recipes

Yield 4 people

Number Of Ingredients 13

4 pieces of fresh cod loin, weighing 125g each
400g tinned chickpeas, drained and washed
1 medium size onion, finely chopped
1 clove of garlic, finely chopped
1 tsp of Spanish sweet paprika
1 bay leaf
100ml chicken stock
2 large handfuls of baby spinach, washed
2 hardboiled eggs, cut into quarters
½ tbsp of finely chopped flat leaf parsley
4 tbsp of extra virgin olive oil
1 tbsp of unsalted butter
Salt and pepper to taste

Steps:

  • In medium size pan, heat 2 tablespoons of the olive oil and add the garlic and onion and fry gently until soft and translucent. Add the paprika and bay leaf, lower the heat and cook for about 30 seconds, be careful not to burn the paprika. Add the tinned chickpeas and cook for a couple of minutes to ensure they are well coated with the spice mix. Add the chicken stock, bring to the boil and simmer for 10 minutes on a low heat. Finally add the spinach and parsley and stir gently until the spinach is wilted, season with salt and keep warm.
  • Pre-heat your oven to 200℃/400°F/Gas Mark 6. In a large non-stick frying pan, heat one tablespoon of the oil over a medium heat. When the oil is hot, place the cod fillets into the pan, skin-side down, and fry until the skin is crisp and golden-brown, it takes about 3 to 4 minutes. Season the flesh side with salt and freshly ground black pepper. Carefully turn the fillets over and continue to fry for about 2 minutes, add the butter at this point. Transfer the cod fillets into your oven and cook for 4 to 5 minutes, or until just cooked through. The cod is cooked through when the flesh is opaque.
  • To serve, gently heat the chickpea and spinach stew and spoon into four large bowls, place one piece of roast cod on top of each serving, garnish with the hard-boiled eggs quarters and drizzle with some good quality extra virgin olive oil.

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH



Pan Roasted Cod with Linguica-Chickpea Broth image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus 2 tablespoons
2 shallots, finely diced
1 cup dry white wine
Pinch saffron
6 cups homemade clam or fish stock
1/2 cup cooked white beans
1/2 cup cooked chickpeas
1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
24 cultivated mussels, scrubbed and de-bearded
2 tablespoons cold butter
1 tablespoon fresh lemon juice
3 tablespoons chopped parsley, plus more, for garnish
Salt and freshly ground pepper
4 (6-ounce) cod fillets

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.

BRAISED COD WITH CHICKPEAS



Braised Cod with Chickpeas image

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

3 cups cooked chickpeas (see Note) or 2 15-ounce cans
6 or 7 large garlic cloves, peeled and sliced
4 or 5 hot peppers or 1 teaspoon red-pepper flakes
6 tablespoons olive oil
1/2 teaspoon toasted cumin seeds, ground
2 pounds cod fillets, about 1 inch thick
salt
freshly ground black pepper
cilantro or parsley sprigs
lemon wedges

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.

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