Recipe: Cod With Chickpea And Courgette Stew

Cod With Chickpea And Courgette Stew

Serves 4

Ingredients

Method

6 tbsp. Extra Virgin Olive Oil

1 tsp. Rosemary (Fresh Chopped)

1 Bay Leaf

1 Onion (Finely Chopped)

1 Celery (Stick Trimmed and Choipped)

1 Carrots ( Chopped)

1 Chilli (Fresh Red Finely Chopped)

4 Tomatoes (Sun Dried Finely Diced)

900 g. Cougettes (Fresh Cubed)

1 Chickpeas (Tinned, Drained and Washed)

300 ml. Fish Stock (Fresh)

2 tbsp. Parsley (Chopped)

1 Lemon Juice

3 tbsp. Plain Flour

2 Garlic Cloves

4 Cod Loins

½ tsp. Salt and Pepper (to your taste)

Heat 1/3 oil in pan until hot, add rosemary and bay leaf, cook for 1 minute.

Stir in onion, celery, carrot and chilli and cook until soft.

Add sun dried tomatoes and courgettes and cook until al dente.

Add chickpea and stock and simmer for 10 minutes.

Add lemon juice, salt and pepper and simmer for 5 minutes.

Meanwhile season the flour, heat remaining oil and garlic for 3 minutes and discard, cook cod in seasoned flour, dust off excess and add to pan skin side down, cook for 5 minutes and turn over and cook for a further 3 minutes until cooked through or opaque.

Serve the fish on top of the stew and garnish.

Chickpeas are a rich source of anti oxidants as carrots, tomatoes and courgettes are rich in vitamin C.