Whitefish with Chickpea Ragu

From womansday.com

•    1 tbsp. olive oil
•    1 onion
•    2 clove garlic
•    Kosher salt and pepper
•    ½ tsp. smoked paprika
•    1 can chickpeas
•    1 can diced tomatoes
•    1¼ lb. cod or halibut fillet (1 in. thick)
•    ½ c. fresh flat-leaf parsley
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. Serve topped with parsley.


Posted on March 23, 2016 and filed under main course.