White Fish With Chickpea Ragu

Submitted by Chef #875429

"I found this recipe in a Woman's Day magazine, and it's delish! This healthier version of ragu is as delicious as it is versatile: Pair it with chicken, pork, beef or even eggs—simply make a small well in the ragu and crack the egg(s) into it, cooking until desired doneness, about 3 to 4 minutes for a runny yolk."

 

• Ready In: 22mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• salt and pepper, Kosher, to taste
• 1⁄2 teaspoon paprika (preferably smoked)
• 1 (15 ounce) can chickpeas, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1⁄4 lbs halibut fillets (1 in. thick) or 1 1/4 lbs cod (1 in. thick)
• 1⁄2 cup fresh flat-leaf parsley, chopped

directions

1. 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. 3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.

Reviews

[Suzanne R.]

Fabulous base, made better with some sherry splashed in with onions and garlic; cooked al dente orecchiette added half way thru the simmer; fresh garden tomatoes instead of canned; a couple handfuls of fresh torn spinach; thinly-sliced lemon and a pad of butter on top of each piece of halibut as it poached/steamed (I used 4 fillets, around 1.75 lbs total), and all of it done in a roomy wok. Oh, and some sumac and turmeric added to the spice bill. Omg, sooooo good.

 

[Taya A.]

Excellent! Even my picky eaters enjoyed this. I used dry beans instead of canned. I decided to add a couple of handfuls of baby spinach leaves before putting the lid on to simmer the fish. I am so glad I did.

 

[SonnyHavens]

I've made this three times - twice with Blue Gill and once with Walleye, doubled everything but the fish and served over thin whole wheat spaghetti. I double everything because it's delicious with pasta and it provides more sauce. Everyone loved it.

 

[vrvrvr]

We loved it made with cod. I didn't have chickpeas, so I used canned navy beans (drained and rinsed). I also added a little white wine to the simmering sauce. Easy prep and delicious results. Thanks for a winner!

 

[knittycowgirl_12415]

found it in Womans day also....sooo good!