Cretan Chick Pea Soup with Cod
- 750 gr 26.5oz cod fillet, cut into strips of 5x10cm (2×4 inches)
- 1/2 kilo 17.5oz chick peas, soaked overnight
- 2/3-1 cup extra virgin Greek olive oil
- 2 medium-sized onions cut in half and then into thin slices
- 4-5 large ripe tomatoes peeled, seeded and cut in cubes or 3 cups finely chopped, canned tomatoes
- Juice of a lemon
- 1/2 bunch finely chopped parsley
- Salt and pepper
Place the soaked chick peas in a pan with enough water to cover them by 2cm (0.8 inch). Allow them to come to a boil. Lower the heat and simmer for 50 minutes to an hour, skimming the froth off the surface.
In a medium frying pan heat 1/3 cup olive oil and sauté the onions for 7-8 minutes.
Add the onions and tomato to the chick peas. Season and simmer until they are very soft, approx. 1- 11/2 hours.
Twenty minutes before you remove from the heat add the cod.
Add the rest of the oil and juice of a lemon during the 5 final minutes. Garnish with the parsley.
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