White Fish With Chickpea Ragu Recipes

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WHITE FISH WITH CHICKPEA RAGU



White Fish With Chickpea Ragu image

I found this recipe in a Woman's Day magazine, and it's delish! This healthier version of ragu is as delicious as it is versatile: Pair it with chicken, pork, beef or even eggs-simply make a small well in the ragu and crack the egg(s) into it, cooking until desired doneness, about 3 to 4 minutes for a runny yolk.

Provided by jcstanley76

Categories     Whitefish

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
salt and pepper, Kosher, to taste
1/2 teaspoon paprika (preferably smoked)
1 (15 ounce) can chickpeas, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/4 lbs halibut fillets (1 in. thick) or 1 1/4 lbs cod (1 in. thick)
1/2 cup fresh flat-leaf parsley, chopped

Steps:

  • 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
  • 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
  • 3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.

Nutrition Facts : Calories 349.1, Fat 7.2, SaturatedFat 1.1, Cholesterol 85.1, Sodium 445.2, Carbohydrate 31.7, Fiber 6.8, Sugar 4, Protein 38.8

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