I love anything with chickpeas in it, and am never put off by overnight soaking time. With that in mind, I might have used tinned chickpeas in a pinc...
This dish might remind you of another Mediterranean favorite classic, Portughese-style cod and chickpeas. The inspiration for this first course salad of course comes from the Italian version, but, as nations gracefully lining the Mediterranean Basin, similarities between dishes do emerge.
Give yourself plenty of time to prep your cod, and your results will be well worth the effort - the chickpea salad prep is a short one (use tinned chickpeas to save time or soak dried chickpeas overnight for optimal results) as you immerse yourself into the briny flavors of the wonderful Mediterranean. A quick seafood recipe once you get your Cod prepped, this packs perfectly into a lunch for work, where you're bound to have requests from colleagues to share your seafood bounty!
A note on salted cod (required for this recipe): soak for 24 hours to remove salt, or if you're short on time, you can rinse cod under cold running water, then place in pan with cold water and bring to boil, repeating process three to four times before proceeding with recipe.
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for 2 servings
Preheat oven to 120C.
Divide preserved cod into equal parts, and place into baking tray with skin facing upwards.
Add sufficient amount of extra-virgin olive oil to cover the meaty part of the fish. Peel one garlic clove, set aside. Add peeled garlic clove, and a twig of fresh rosemary.
Bake in preheated oven for at least 1 hour. Your final cooking time will depend on thickness of each fish piece. Turn off heat once cooked through, but keep warm.
Be sure to soak dried chickpeas overnight (use tinned chickpeas to save time, but taste might be varied slightly).
In large sauce pot, heat water and add soaked chickpeas. Cook until softened and cooked through. Drain from water, reserving a little bit of the cooking liquid, set aside. Divide chickpeas into two parts.
Finely julienne the sun-dried tomatoes, and place in medium mixing bowl. Add one part of chickpeas, dress with olive oil and salt to taste, and allow to macerate at room temperature.
With remaining portion of chickpeas, blend in food processor or blender using some of the reserved cooking liquid to help blend if chickpeas are too thick. You should look for a creamy, fairly liquid consistency.
Add chickpea cream to reserved chickpeas and tomato blend, and mix well.
In middle of individual serving plates, place generous portion of dressed chickpea and tomato salad.
Place warm cod serving on top of salad. Garnish with a little fresh rosemary and a drizzle of olive oil.
70 minutes 9 ingredients 346 kCal
75 minutes 8 ingredients 155 kCal
Michele Tuesday 1st of September 2020
Cod and chickpeas for the win
I love anything with chickpeas in it, and am never put off by overnight soaking time. With that in mind, I might have used tinned chickpeas in a pinch, although not here (it's worth putting in the extra prep time). The dish is just an amazing blend of flavours and consistencies, and while it reminds me of the classic Portuguese dish I love ever so much, the add of sun-dried tomatoes makes it an entirely unique sensation to enjoy.