Best Cod With Chickpeas And Sherry Recipes

Braised Cod with Chickpeas image

Provided by Susan Friedland

Yield Serves 4 to 5 as a main course, 8 as a first course

Number Of Ingredients 10

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.

Braised Cod With Chickpeas image

Provided by Chef Kate

Categories Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chickpeas, cooked (1/2 pound dried or 1 and 1/2 15-ounce cans)
6 -7 large garlic cloves, peeled and sliced
4 -5 small hot peppers (or 1 teaspoon red pepper flakes)
6 tablespoons olive oil
1/2 teaspoon cumin seed, toasted and ground
2 lbs cod fish fillets, 1-inch thick
salt & freshly ground black pepper
fresh cilantro stems (to garnish) or parsley sprig (to garnish)
lemon wedge (to garnish)

Steps:

If using canned chickpeas, rinse and drain them.
Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers (or pepper flakes), 3 tablespoons of olive oil, and 1/4 cup of water, bring to a simmer, cover, and simmer for 20 minutes.
Preheat oven to 400°F.
Remove and discard the red peppers.
Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish.
Place the fish on top, sprinkle with salt and pepper, cover the fish with the remaining chickpeas, drizzle the remaining olive oil over the top.
Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.

Nutrition Facts : Calories 606.7, Fat 24, SaturatedFat 3.3, Cholesterol 97.8, Sodium 665.9, Carbohydrate 46.9, Fiber 8.7, Sugar 2.4, Protein 50.7

Cod with Chickpeas and Sherry image

Yield makes 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
2 cod fillets, each about 1 inch thick (about 1 1/2 pounds total)
Salt and freshly ground black pepper
4 cups cooked chickpeas, with their liquid (see page 36)
3/4 cup sherry, preferably amontillado
2 tablespoons minced garlic
Chopped fresh parsley for garnish (optional)

Steps:

Preheat the oven to 300°F. Put 1 tablespoon of the oil in a nonstick skillet large enough to hold the cod in one layer (cook in batches if necessary, but undercook the first batch by about a minute, as it will remain in the oven longer); turn the heat to medium-high. When the oil is hot, add the fish, shiny side (where the skin was) up. Cook, undisturbed, for about 5 minutes, or until the cooked side is evenly browned. Turn the fish onto an ovenproof plate, browned side up, sprinkle with salt and pepper, and put it in the oven.
Immediately add the chickpeas (with about 1 cup of their cooking liquid) to the skillet and cook, stirring, for about a minute. Add all but 2 tablespoons of the sherry and raise the heat to high. Cook, shaking the pan now and then, until the liquid is all but evaporated and the chickpeas are beginning to brown. Stir in the garlic along with some salt and pepper and cook for 1 minute, stirring occasionally; stir in the remaining olive oil and sherry.
By this time the fish will be done. (If it is not, hold the chickpeas over low heat until it is.) Serve it on top of the chickpeas, garnished with the parsley if you like.

Bacalhau (Salt Cod) With Chickpeas image

Provided by Chef Kate

Categories Stew

Time P2DT30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb salt cod fish
2 cups onions, thinly sliced
1/2 cup olive oil
1 (14 ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
1/3 cup white wine vinegar
1/2 teaspoon piri-piri
salt and pepper
10 kalamata olives, pitted and chopped
3 eggs, hard-boiled, shelled and quartered
1/3 cup parsley, chopped

Steps:

Prepare Bacalhau.
Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
Drain the fish, rinse well and place in a saucepan with enough water to cover.
Bring to a boil.
Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
Lower the heat and simmer for 20 minutes.
Drain and let cool.
Remove any skin and bones and separate the fish into coarse flakes.
Prepare the stew.
In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
Stir in the Bacalhau and heat for two minutes.
Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
Serve garnished with the hard boiled eggs and olives.