Codchickpeaolivestew Recipes

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

Ingredients

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

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

Ingredients

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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