White Fish With Chickpea Ragu

Chef #875429's Note:

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.

• Total Time: 22 mins
• Prep Time: 12 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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

[knittycowgirl_12415596]

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