Cod with artichokes and chickpeas
11.30.2011 
This is Week #48 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes
Well look at me! I'm taking a bit of a break from baking by cooking a savory dish instead! I have been approached by coworkers who are wondering where the baked goods are this week?! And don't I understand that it's the holiday season? Fret not, more baked goods will come.
I have had some health issues I have been trying to sort out, so little else besides sleep has sounded enticing in recent days. Once my boys are in bed, I: 1. take a bath, 2. sit next to my yummy hubby on the couch, 3. do some blogging, and 4. crawl into bed by 8:30 or 9:00. Such a party animal, aren't I?
If I'm going to make anything in the kitchen right now, it has to happen between 4:30 and 6:00 pm. I attempted this recipe while watching my boys at dinner-time, which is always a true test of multi-tasking. It all worked out. My boys got fed, the house didn't burn down, and the fish turned out to be fantastic!
In a large, deep skillet, melt 2 tablespoons of unsalted butter in 1/4 cup extra-virgin olive oil.
Add to the skillet:
1 small white onion, sliced 1/2 inch thick
One 9-ounce box frozen artichoke hearts, thawed and pressed dry (I used canned and quartered)
1/4 pound shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2 inch pieces
2 garlic cloves, thinly sliced
Cook over moderately high heat, stirring occasionally until lightly browned, 7 minutes.
Add:
One 15-ounce can chickpeas, drained
1 cup chicken stock or low-sodium broth
Salt and pepper, to taste
Bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaported, about 5 minutes.
Stir in:
2 tablespoons flat-leaf parsley, chopped
2 tablespoons chives, chopped
Keep mixture warm.
In a large nonstick skillet, heat 2 tablespoons of olive oil until almost smoking.
Season four 6-ounce skinless 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.
Spoon the vegetables into a shallow dish and top with the seared cod fillets. Serve with lemon wedges.
Artichokes, Chickpeas, Cod in Fish
Reader Comments (6)
What a lovely dish this is and I love the way you melt the butter, so cute. Looks realy delicious and chick peas yum. Have a great day!
Beautiful dish! The veggies alone would make me happy :)
Here's a perfect dish for me! That looks sooooooo good. Your fish is perfect!
And...how did you make your butter do that!?
I have been baking so much lately...I think it's time to slow down with a savory dish like this one. It looks fantastic!
Oh, your delicious fish is cooked to perfection!!!! I've taken a brief break from the baked goods, too!!! But back to cookies tomorrow :)
Hope you feel better soon. The fish looks so healthy and delicious. Plus not to much effort involved, always a good thing.