Poached cod with chickpeas and rosemary

Poached cod with chickpeas and rosemary


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An easy fish dish that is as light as it is fulfilling. Quintessentially Italian, it’s particularly suited to classic feasting days such as Christmas Eve, either as a second course (after a bowl of squid ink linguine) or as a main course after an antipasti spread.

Pour the oil, wine and 100ml of water into a large pan. Set it over a low heat and bring to a simmer
Next, add the garlic, rosemary and cod fillets. Cover and allow the fish to cook through, for about 8 minutes
Add the chickpeas, season with salt and pepper and continue to cook, covered, for 3 more minutes
Serve immediately
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