Poached cod with chickpeas and rosemary
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.
Ingredients
Metric
Imperial
Poached cod with chickpeas and rosemary
- 4 cod fillets
- 500g of cooked chickpeas
- 60ml of extra virgin olive oil
- 100ml of dry white wine
- 4 garlic cloves, crushed and peeled
- 2 sprigs of rosemary
- fine sea salt, to taste
- freshly ground black pepper, to taste
SAVE RECIPE
Method
1
Pour the oil, wine and 100ml of water into a large pan. Set it over a low heat and bring to a simmer
- 60ml of extra virgin olive oil
- 100ml of dry white wine
2
Next, add the garlic, rosemary and cod fillets. Cover and allow the fish to cook through, for about 8 minutes
- 4 cod fillets
- 2 sprigs of rosemary
- 4 garlic cloves, crushed and peeled
3
Add the chickpeas, season with salt and pepper and continue to cook, covered, for 3 more minutes
- 500g of cooked chickpeas
- fine sea salt, to taste
- freshly ground black pepper, to taste
4
Serve immediately
First published in 2017
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