4 x 200g pieces of Aquna Murray Cod fillet
50g salted butter
250g fish stock
Salt to taste
4 whole pepper corn
1 x stick celery (40g) (cut into 2mm x 2mm dice)
1 x brown onion (80g) (cut into 2mm x 2mm dice)
½ carrot (40g) (cut into 2mm x 2mm dice)
100ml dry white wine
1200ml water (for cooking)
500g dried chickpeas
200ml extra virgin olive oil
1 stalk rosemary
4 parsley stalks (without leaves)
2 cloves of garlic
10 pepper corns
- 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.
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