White Fish With Chickpea Ragu - cooking recipe

Ingredients
    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
Preparation
    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.

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