Cod With Artichokes And Chickpeas Recipe

Name: Cod With Artichokes And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1/4 cup extra-virgin olive oil; 1 white onion, sliced 1/2 inch thick; 1 9-ounce box frozen artichoke hearts, thawed and pressed dry; 1/4 pound shiitake mushrooms, stems discarded and caps quartered; 2 carrots, cut into 1/2-inch pieces; 2 garlic, thinly sliced; 1 15-ounce can chickpeas, drained; 1 cup chicken stock or low-sodium broth; Salt and freshly ground pepper; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons snipped chives; 4 6-ounce skinless cod fillets; Lemon wedges, for serving

Servings: persons

2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 white onion, sliced 1/2 inch thick
1 9-ounce box frozen artichoke hearts, thawed and pressed dry
1/4 pound shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2-inch pieces
2 garlic, thinly sliced
1 15-ounce can chickpeas, drained
1 cup chicken stock or low-sodium broth
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
4 6-ounce skinless cod fillets
Lemon wedges, for serving

1
In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
2
In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.
3
Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/4 cup extra-virgin olive oil, 1 white onion, sliced 1/2 inch thick, 1 9-ounce box frozen artichoke hearts, thawed and pressed dry, and more.

Yes, Cod With Artichokes And Chickpeas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod With Artichokes And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions