Braised Cod With Chickpeas |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
From Shabat Shalom by Susan Friedland, this is a typical Moroccan-Jewish dish. It's great as a main course, or would serve 8 as a starter. Prep time does not include time for making dried chickpeas (if you choose to use them). Ingredients:
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) |
Directions:
1. If using canned chickpeas, rinse and drain them.
2. 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.
3. Preheat oven to 400°F.
4. Remove and discard the red peppers.
5. Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9 square baking dish.
6. 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.
7. Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes).
8. Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.
|
|