Cod with Chickpea-Tomato Ragu

Instructions

1. Prepare the Cod

   3 min hands-on30 min waiting

   • Sprinkle the cod fillets evenly with salt and refrigerate uncovered for at least 30 minutes or up to 24 hours.
   • Rinse off the salt thoroughly and pat the fillets dry with paper towels.

2. Cook the Base Sauce

   3 min hands-on

   • Heat olive oil in a large, deep skillet over medium-high heat.
   • Add hot pepper sauce and sauté for 2 minutes.

3. Add the Tomatoes

   5 min hands-on3 min waiting

   • Chop fresh tomatoes into bite-sized chunks and stir them into the pan.
   • Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
   • Crush the tomatoes gently with the back of a spoon or potato masher.

4. Incorporate the Chickpeas

   3 min hands-on20 min waiting

   • Add chickpeas to the pan with enough water to cover them by about 1 inch.
   • Stir to combine and season with salt and pepper.
   • Reduce heat to medium and simmer for 20–25 minutes until chickpeas are tender and sauce thickens, stirring occasionally.
   • Add water or broth if the mixture becomes too dry.

5. Cook the Cod

   2 min hands-on5 min waiting

   • Nestle the cod fillets into the chickpea-tomato mixture, ensuring they are partially submerged.
   • Spoon some sauce over the fillets.
   • Cover the skillet and cook on medium-low heat for 5–7 minutes until the cod is opaque and flakes easily.

6. Plate and Garnish

   3 min hands-on

   • Transfer each cod fillet to a serving bowl or plate.
   • Spoon the chickpea-tomato ragu around and over the fish.
   • Add a dollop of mayonnaise on top of each serving.
   • Sprinkle with freshly chopped parsley and drizzle with olive oil.
   • Season lightly with salt and pepper.
   • Cooking tips:
   • Soak chickpeas overnight or use canned chickpeas for a quicker dish.
   • Add chili flakes or diced fresh chili for extra spice.
   • Pair with crusty bread or steamed rice.
   • Prepare the chickpea-tomato ragu in advance to save time.