Confit Cod with Chickpea Cream
Elevate your holiday table with **confit cod with chickpea cream**, a refined yet surprisingly **easy cod recipe** that's ready in just 50 minutes! This **dairy-free and gluten-free fish recipe** transforms simple ingredients into an elegant dish perfect for special occasions. Discover the secrets to succulent **cod with chickpea cream** – the full recipe awaits!
Dietary Information
Servings:
- 1
To prepare the confit cod with chickpea cream, first finely chop the onions 1. In a saucepan, pour a drizzle of oil, add the rosemary 2, the onions 3 and sauté for 2 minutes.
- 2
Add 520 g of chickpeas 4 and cook for 10 minutes, add a little vegetable broth 5. Season with salt 6.
- 3
Remove the rosemary 7 and blend 8, with an immersion blender, pouring 60 g of oil, until you get a smooth cream 9.
- 4
In a pan, pour a drizzle of oil, add sage, rosemary and chickpeas 10. Season with salt and pepper 11. Sauté until they are crispy. Cut the cod into pieces of the same size 12.
- 5
Pour the oil into a saucepan, add the bay leaf and heat to a temperature of 58°; use a thermometer to monitor it. Dip the cod 13 and cook for 10-12 minutes 14. After this time, let the cod drain on a rack 15.
- 6
Cut the dried tomato into strips 16. Plate by placing the chickpea cream on the bottom of the serving plate, place two pieces of cod on the surface, add a tablespoon of crispy chickpeas 17 and the dried tomatoes 18.
- 7
Complete with fresh marjoram 19 and a tablespoon of oil 20. The confit cod with chickpea cream is ready to be enjoyed 21.
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