White Fish with Chickpea Ragu
Serves 4
Active: 12 min
Total: 24 min
Ingredients
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1/2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.4-oz can diced tomatoes
1 (1 1/4)lb piece cod or halibut fillet (1in. thick), cut into 4 pieces
1/2 cup fresh flat-leaf parsley, chopped
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1/4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. Season the fish with 1/4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
Woman's Day, February 2011, p. 132.
