White Fish With Chickpea Ragu
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:
- 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
- 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. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
- 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.
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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.