Ingredients
- 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.
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