Soak chickpeas in cold water overnight (cover by at least double).
Place olive oil, rosemary, parsley stalks, garlic cloves and whole peppercorns in a small pot and heat gently. Once it reaches around 80 – 90 degrees take off the heat and allow to sit for half an hour to infuse.
Place diced onion, celery and carrot in a casserole pot and cook on a low heat until soft.
Add white wine and cook for a 2 minutes to evaporate the alcohol.
Add salt and the strained chickpeas.
Add water and cook for 30 – 45 min or until the chickpeas are completely cooked and tender.
Strain chickpeas over a bowl to retain the cooking liquid.
Strain infused oil.
In a food processor blend half of the cooked chickpeas on a high speed, slowly add strained oil and then the reserved cooking liquid until the constancy of a thick soup.
In a large bowl mix the whole chickpeas and the pureed chickpea.
In a small pot place fish stock, butter and peppercorns – season with salt to taste.
Bring to a simmer and add Murray Cod fish fillets, make sure the liquid covers the fillets at least 2/3.
Once the liquid come back to a light simmer, turn off the heat and place a lid over the pot.
Leave for 7 – 10 minutes or until the fish is opaque and cooked right through.
Heat chickpea ragu and spoon into a deep bowl.
Place poached fish fillet on top of the ragu and spoon over some of the cooking liquid.