Cod recipe and chickpeas stew – Italian Cuisine


  • 500 g desalted cod
  • 400 g boiled chickpeas drained
  • 20 g pillow
  • shallots
  • rosemary
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of stewed cod and chickpeas, chop 2 shallots and brown them for a couple of minutes with 2 tablespoons of oil, diced bacon and a sprig of rosemary.

Add the chickpeas, cover with a ladle of water, salt and pepper and bring the stew to the boil. Cut the cod into 4 pieces, remove the bones and add them to the stew placing them with the skin upwards; cover and cook for about 10 minutes on a low heat.

Complete with a little oil, a little chopped rosemary and serve.

This recipe has already been read 161 times!

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