Tomato chickpeas with crispy fish
Spain on a Fork · ♥ 750 likes · 7.9K views · 7 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
Finely chop the onion and roughly chop the garlic, add to the hot pan and mix continuously so they do not brown, three to four minutes until the onions are slightly translucent.
- 2½ g sweet smoked Spanish paprika
- 1 g dried cilantro
- 2 g ground cumin
Add the paprika, dried cilantro and cumin and mix quickly to make them aromatic.
Blooming the spices
- 425 g tomato sauce
- 60 ml vegetable broth
Add the tomato sauce and the vegetable broth and mix well.
- 700 g cooked chickpeas
Drain the chickpeas into a colander, rinse under water and add gently to the pan.
- sea salt
- freshly cracked black pepper
Season with sea salt and freshly cracked black pepper and mix.
- 2 whole cod fillets
Pat the cod fillets completely dry on paper towels, season both sides with salt and pepper and cut each fillet into 4 evenly sized pieces, for 8 pieces in all.
- 60 g all-purpose flour
- 1 whole egg
- 15 ml milk
Put the flour in a bowl; crack the egg into a second bowl, add the milk, season and whisk together.
- 60 ml extra virgin olive oil
Heat a separate fry pan over medium heat with the olive oil.
Fry the fish in a single layer, evenly spaced, 5 to 7 minutes until golden and crispy all around and just cooked through, then drain on paper towels.
Loosen the chickpeas with more broth if the mixture is too thick, take the pan off the heat and spoon into a shallow bowl.
Plating