SALTED CODFISH WITH CHICKPEASE SAUCE

By Apicius International School of Hospitality

PORTIONS: 2 pp

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.

Cooking: 20 min

Cottura: 15 min

Ingrediants

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

Instructions

  1. Flavor unsalted water with lemon, juniper berries, bay leaves and bring to a simmer. Add cod and simmer until cooked through.
  2. Pure chickpeas, adding its water until smooth. Plate chickpea pure and cod on top, garnishing with pepper.o!
VOTA LA RICETTA

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