Salted codfish with chickpease sauce
- Portions: 2 pp.
- Level: 2/5
- Preparation: 20 min.
- Cooking: 15 min.
- Season: For any season
For over centuries Italian kitchen tables throughout the Tuscan region take on an entire new meaning each and every Friday… the customary “day of the fish.” This cod recipe is a traditional scrumptious and healthy Tuscan dish that is perfect for following the Italian Day of the Fish rule.
Unique and savory flavors of juniper berries, lemon and bay leaves make a delightful and zesty combination in the simmering water. The cod is then added to this flavorful liquid until it is thoroughly cooked. With a magnificent chickpea puree dressing to top off the cod; this dish is surely a gourmet treat, made with all natural ingredients.
- Unsalted water (enough to cover your cod)
- 1 salted cod filet (already soaked)
- 2 bay leaves
- 5 juniper berries
- 1 slice of lemon
- 1 cup of chickpeas strained (keeping water aside)
- Salt and pepper
Flavor unsalted water with lemon, juniper berries, bay leaves and bring to a simmer. Add cod and simmer until cooked through.
Pure chickpeas, adding its water until smooth. Plate chickpea pure and cod on top, garnishing with pepper.