Cod with Artichokes and Chickpeas

Name: Cod with Artichokes and Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams box frozen artichoke hearts, thawed and pressed dry; 425 grams chickpeas, drained; 2 carrots, cut into 1/2-inch pieces; 2 Tbsps snipped chives; 680 grams skinless cod fillets; 2 Tbsps chopped flat-leaf parsley; 2 garlic cloves, thinly sliced; 4 servings Lemon wedges, for serving; 237 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 113 grams shiitake mushrooms, stems discarded and caps quartered; 2 Tbsps unsalted butter; 1 small white onion, sliced 1/2 inch thick

Need a gluten free and pescatarian main course? Cod with Artichokes and Chickpeas could be an amazing recipe to try. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains about 39g of protein, 29g of fat, and a total of 521 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up chives, chickpeas, garlic cloves, and a few other things to make it today. If you like this recipe, you might also like recipes such as Cod With Artichokes And Chickpeas, Cod with Artichokes and Chickpeas, and Quinoa with Artichokes and Chickpeas.

Instructions

In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes.

Ingredients you will need

Artichoke Hearts

Carrot

Garlic

Onion

Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.

Ingredients you will need

Salt And Pepper

Vegetable

Chickpeas

Parsley

Chives

Stock

In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.

Ingredients you will need

Salt And Pepper

Cod Fillets

Olive Oil

Equipment you will use

Frying Pan

Spoon the vegetables into shallow bowls and top with the seared cod fillets.

Ingredients you will need

Cod Fillets

Vegetable

Equipment you will use

Bowl

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Frying Pan

Bowl

Ingredients

Servings:

255grams

box frozen artichoke hearts, thawed and pressed dry 425grams

chickpeas, drained 2

carrots, cut into 1/2-inch pieces 2Tbsps

snipped chives 680grams

skinless cod fillets 2Tbsps

chopped flat-leaf parsley 2

garlic cloves, thinly sliced 4servings

Lemon wedges, for serving 237milliliters

chicken stock or low-sodium broth 59milliliters

extra-virgin olive oil 4servings

Salt and freshly ground pepper 113grams

shiitake mushrooms, stems discarded and caps quartered 2Tbsps

unsalted butter 1small

white onion, sliced 1/2 inch thick

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.