Cooking with Rena Lee

White Fish with Chickpea Ragu

Prep Time: 12 min
Cook Time: 24 min
Comments: womansday.com february 2011
Yield:4

INGREDIENTS:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
Kosher salt and pepper
1/2 tsp paprika (preferably smoked)
15 oz can chickpeas, rinsed
14.5 oz can diced tomatoes
1 1/4 lb piece cod or halibut fillet (1in thick), cut into 4 pieces
1/2 cup fresh flat-leaf parsley, chopped
DIRECTIONS:
  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, 5-6 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 if among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8-10 minutes.

  4. Stir in the parsley before serving.

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