Name: White Fish With Chickpea Ragu
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 serving(s)
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

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Recipe by Chef #875429

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White Fish With Chickpea Ragu created by SonnyHavens

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
Serves:
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Nutrition Information

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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. 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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RECIPE MADE WITH LOVE BY

@jcstanley76

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@jcstanley76

Contributor

"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."

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review by Suzanne R.

10/28/2020

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.
review by Taya A.

7/30/2014

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.
review by SonnyHavens

12/19/2013

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.
photo by SonnyHavens

5/22/2013
photo by vrvrvr

3/20/2013