Cod Chickpea Olive Stew Recipes

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COD, CHICKPEA & OLIVE STEW



Cod, Chickpea & Olive Stew image

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

4 cod fish fillets, skinned, boned & cut into chunks
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
100 ml white wine
2 bay leaves
600 g chopped tomatoes
600 g chickpeas
2 tablespoons sliced black olives
200 ml water

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

FISH STEW WITH SALT COD AND GREEN OLIVES



Fish Stew with Salt Cod and Green Olives image

Provided by Food Network

Time 11h10m

Yield 8 servings

Number Of Ingredients 9

2 pounds salt cod, baccalao or pesce stocca
1/2 cup olive oil
3 cloves garlic, thinly sliced
2 to 3 bay leaves
1 cup large green cured olives, stones removed
2 tablespoons tomato paste
3 quarts water
1 cup plum tomatoes, crushed
2 pounds small potatoes, peeled

Steps:

  • Wash cod under cold running water. Soak cod in cold water, refrigerated, overnight, changing the water 4 times. Drain and dry the cod. The fish may be cut into large bite-size chunks.
  • In a large pot, heat the oil. Add the fish to the hot oil and crush the fiber of the fish with the back of a wooden spoon. Add the garlic, bay leaves and olives. Saute the mixture. Add the tomato paste and stir. Add the water and bring to the boil. Skim the surface of white floating particles. Add the plum tomatoes and again bring to the boil. Simmer for 2 hours. Add the potatoes and cook for 1 additional hour. Serve the stew in bowls with crusty bread.

COD AND CHICKPEA STEW



Cod and Chickpea Stew image

The Cod and Chickpea Stew recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 5h30m

Yield 4

Number Of Ingredients 13

2 Tbsps olive oil
1 onion (chopped)
2 cloves garlic cloves (minced)
1 tsp paprika
cayenne pepper
3 cups salt cod (soaked in water overnight)
2 cups canned chickpeas (drained)
2 cups canned tomatoes
4 cups vegetable stock
2 cups kale (chopped)
0.5 lemon (juiced)
salt
freshly ground peppers

Steps:

  • Heat the olive oil in a casserole dish set over a medium heat until hot.
  • Add the onion, garlic, and a pinch of salt. Sweat for 5 minutes until softened.
  • Add the spices and stir well. Rinse the salt cod in cold, running water, and add to the dish along with the chickpeas and chopped tomatoes.
  • Pour over the stock and add the kale, stirring well. Pour everything into a slow cooker and cover with a lid.
  • Cook on a low setting for 4-5 hours until the salt cod is tender and the beans are tender.
  • Season to taste with pepper and lemon juice.

SALT COD, POTATO AND CHICKPEA STEW



Salt Cod, Potato and Chickpea Stew image

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

1 pound boneless salt cod fillets
1 pound dried chickpeas
1 small onion, halved and stuck with 2 cloves
1 bay leaf
Salt and pepper
4 tablespoons olive oil
1 large onion, diced
2 teaspoons chopped garlic
Pinch of crumbled saffron
2 teaspoons pimentón (smoked paprika)
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in thick wedges
12 littleneck clams, about 1 pound
2 cups roughly chopped cilantro

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

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