This is Week #48 of my 2011 cooking challenge! Click here to view all recipes from this challenge. 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 was 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.
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.
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.