Poached cod with chickpeas and rosemary
Ingredients
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
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
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Poached cod with chickpeas and rosemary
