Ceci al pomodoro con pesce croccante | Garbanzos con Tomate y Bacalao Frito

Ingredienti

• 3 tbsp extra virgin olive oil (45 ml)
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1 tsp dried cilantro (1 gram)
• 3/4 tsp ground cumin (2 grams)
• 1 can tomato sauce (passata) (15 oz / 425 grams)
• 1/4 cup vegetable broth (60 ml)
• 1 jar cooked chickpeas (same as canned) (25 oz / 700 grams)
• sea salt & black pepper
• 1/4 cup extra virgin olive oil (60 ml)
• 2 cod fillets (8 oz / 225 grams each)
• 1/2 cup all purpose flour (60 grams)
• 1 large egg
• 1 tbsp milk (15 ml)
• sea salt & black pepper
• chopped parsley for garnish

Preparazione

1. 1

   --- FOR THE TOMATO CHICKPEAS ---

2. 2

   Heat a large fry pan with a medium heat and add in the olive oil

3. 3

   After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onions are slightly translucent, add in the paprika, dried cilantro, and cumin, quickly mix together, then add in the canned tomato sauce and vegetable broth, and mix together, then add in the jarred chickpeas (drained and rinsed), and season with salt & pepper, mix together until well mixed, then cover with a lid and lower to a low heat

4. 4

   --- TO MAKE THE CRISPY FISH ---

5. 5

   While the chickpeas are simmering, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, and then cut each fillet into 4 evenly sized pieces, for a total of 8 pieces of fish

6. 6

   Add the flour into a bowl, crack the egg into a separate bowl, add in the milk, and season with salt & pepper, whisk together

7. 7

   Heat a separate fry pan with a medium heat and add in the olive oil

8. 8

   In the meantime, coat the pieces of fish first in the flour and then in egg wash

9. 9

   Once the oil is nice and hot, add in the pieces of fish, all in a single layer, and fry for 5 to 7 minutes or until golden and crispy all around, then transfer into a dish with paper towels

10. 10

    After simmering the chickpeas for 10 minutes, remove the pan from the heat, add some of the mixture into a shallow bowl, top it off with a couple pieces of fish and some chopped parsley, enjoy!