Lemony Fresh Cod and Chickpea Stew
This lemony fresh cod and chickpea stew will have you coming back for more and dipping great crusty sourdough bread into all the thick lemony pan juices! It’s filling, healthy, easy to make and nutritious, a great example of the many ways beans and legumes are used in the traditional Greek kitchen. It’s a recipe that is inspired by a traditional fish stew from Crete.
- 3 cups of cooked or canned rinsed and drained chickpeas
- 3/4 cup extra-virgin olive oil
- 2 large onions finely chopped
- 1 large leek trimmed and finely chopped
- 2 garlic cloves finely chopped
- 2 pounds / 1 kilo fresh spinach trimmed, chopped and washed
- 1 pound fresh cod fillets cut into 2-inch / 5-cm pieces
- Sea salt and freshly ground black pepper to taste
- Juice of 1 lemon or more to taste
Preheat oven to 350˚F /(170˚C).
Heat three tablespoons of olive oil and sauté the onions, leek and garlic in a skillet over medium heat just until soft. Remove and set aside. Sauté the spinach over high heat in the same skillet, in batches, just to reduce some of its volume. Remove and set aside.
In a large, preferably clay, baking dish, combine the chickpeas, spinach, onion mixture, salt, pepper, and enough warm water to barely cover the chickpeas.
Stir in half the remaining olive oil. Bake uncovered for about 20 minutes to half an hour, until most of the liquid in the pan has been absorbed.
Slide out of the oven, stir in the remaining olive oil and lemon juice, and tuck the cod pieces into the mixture. Bake for another 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork. Adjust seasoning for salt and pepper. Serve.
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