I love having Mondays free to do the things I really love in life. Even though I didn't use the day as productively as I could have, I did dedicate 50 minutes in the kitchen this afternoon to prepare this colourful plate of beautiful flavours.
The aroma of the sea, the warmth of the sun, and the vibrant flavours – that's what this dish conjures for me. It's not just a meal, it's an experience, a journey of the senses, and a simple celebration of fresh, delicious ingredients.
Cod is one of my favorite fish, it can be cooked in a thousand different ways and always looks good. In addition, it does not require much time neither of elaboration nor cooking. It is one of the most consumed fish here in Spain, we eat it in salads, fried, battered, baked, or in rich sauces. It can be a delicious starter. or a main course. It is a matter of taste and imagination to enjoy a good cod and this is certainly one way.
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4
Ingredients:
1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, crushed
500g shelled mussels
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
pinch cayenne pepper
400g tin chopped tomatoes
500g fresh cod (4 fillets)
400g chickpeas
2 tsp honey
salt and freshly ground black pepper
fresh coriander, chopped
flaked almonds
Instructions:
1. Heat olive oil in a heavy-based pan over medium heat. Add sliced onion and cook for five minutes until the onion has softened.
2. Add crushed garlic, ground cumin, turmeric, and cinnamon stick and cook for two minutes, stirring frequently.
3. Add cayenne pepper, chopped tomatoes, salt, and 250ml water and cook for ten minutes, stirring frequently.
4. Add the cod and fry for five minutes until the fish is cooked through.
5. Add chickpea, shelled mussels, and honey and continue to cook for a further 2-3 minutes.
6. Season to taste with salt and freshly ground black pepper.
7. Remove the cinnamon stick and garnish with chopped coriander and sprinkle with flaked almonds.
Tips:
1. For the best flavour, use fresh cod and mussels. If fresh mussels are unavailable, frozen mussels can be used.
2. If you do not have white wine, you can omit it. However, the wine adds a subtle acidity t hat enhances the flavours.
3. Serve the dish with crusty bread or rice to soak up the delicious sauce.
4. Garnish with fresh herbs such as parsley, basil, or thyme for an extra burst of freshness.
Final thoughts:
Cooking fresh cod and mussels with chickpeas is a delightful culinary experience and is sure to impress. The delicate flavours of the seafood and the earthy nuttiness of the chickpeas create a captivating symphony of flavours that will leave you craving more. Whether you are a seasoned cook or a novice in the kitchen, this simple and flavourful recipe is sure to become a favourite.
