Poached cod with chickpeas and rosemary

Poached cod with chickpeas and rosemary

PT20M

Share recipe

hide story show story

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.

1
Pour the oil, wine and 100ml of water into a large pan. Set it over a low heat and bring to a simmer
2
Next, add the garlic, rosemary and cod fillets. Cover and allow the fish to cook through, for about 8 minutes
3
Add the chickpeas, season with salt and pepper and continue to cook, covered, for 3 more minutes
4
Serve immediately
image
Share recipe