Name: Cod with Artichokes and Chickpeas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp unsalted butter; ¼ cup extra-virgin olive oil; 1 small white onion; 1 box frozen artichoke hearts; ¼ lb. shiitake mushrooms; 2 carrots; 2 clove garlic; 1 can chickpeas; 1 cup chicken stock; salt and freshly ground pepper; 2 tbsp flat-leaf parsley; 2 tbsp chives; 4 skinless cod fillets; Lemon Wedges

cod with artichokes and chickpeas recipe

How To Make Cod with Artichokes and Chickpeas

Savor the scrumptious flavors of the sea in this cod with artichokes, mushrooms, and chickpeas recipe for a savory skillet-cooked dish.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2tbspunsalted butter
¼cupextra-virgin olive oil
1smallwhite onion
1boxfrozen artichoke hearts
¼lb.shiitake mushrooms
2carrots
2clovesgarlic
1canchickpeas
1cupchicken stock,or low-sodium broth
salt and freshly ground pepper,to taste
2tbspflat-leaf parsley
2tbspchives
4cod fillets,skinless
lemon wedges,for serving

Instructions

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