Cod and Chickpea Stew

Pescatarian
Cod and Chickpea Stew
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Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2-3 tbsp extra virgin olive oil
  • 100 g shallotfinely diced
  • 6 garlic clovesgrated
  • 1-2 tsp red chilli flakes
  • 1-2 tsp fennel seeds
  • 1 chopped tomatoes (can)
  • 50 g parsley chopped
  • 1 chickpeas (can)drained and rinsed
  • 160 g spinachfinely sliced
  • 250-300 g cod filletor any other firm white fish
Dinner

This simple fish stew is so easy to make and that also forms the base of a meal that you can personalise with herbs and spices of your choice.

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2-3 tbsp extra virgin olive oil
  • 100 g shallotfinely diced
  • 6 garlic clovesgrated
  • 1-2 tsp red chilli flakes
  • 1-2 tsp fennel seeds
  • 1 chopped tomatoes (can)
  • 50 g parsley chopped
  • 1 chickpeas (can)drained and rinsed
  • 160 g spinachfinely sliced
  • 250-300 g cod filletor any other firm white fish

Gather ...

Gather your ingredients.

Heat th...

Heat the olive oil in a large lidded casserole dish and fry the shallot with seasoning for 8 minutes, until softened. Add the garlic and parsley stalks half way through cooking with the chilli flakes and fennel seeds.

Add the...

Add the tomatoes and cook down for another 15 minutes until the sauce enriches and thickens, then throw in the chickpeas and check for seasoning.Add a splash of water if it looks too dry

Once th...

Once the sauce has intensified, place the cod on top of the stew.

Cover f...

Cover for 10 minutes until cooked through.

Add the...

Add the parsley leaves and spinach and flake the poached cod into the stew so it all combines. Cook for another 2 minutes.

Serve w...

Serve with a drizzle of olive oil and extra chopped parsley.

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