Ingredients:

Fish

4 x 200g pieces of Aquna Murray Cod fillet

50g salted butter

250g fish stock

Salt to taste

4 whole pepper corn

Chickpea Ragu

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)

12g salt

500g dried chickpeas

200ml extra virgin olive oil

1 stalk rosemary

4 parsley stalks (without leaves)

2 cloves of garlic

10 pepper corns

Method:

Chickpea Ragu

  1. Soak chickpeas in cold water overnight (cover by at least double).
  2. 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.
  3. Place diced onion, celery and carrot in a casserole pot and cook on a low heat until soft.
  4. Add white wine and cook for a 2 minutes to evaporate the alcohol.
  5. Add salt and the strained chickpeas.
  6. Add water and cook for 30 – 45 min or until the chickpeas are completely cooked and tender.
  7. Strain chickpeas over a bowl to retain the cooking liquid.
  8. Strain infused oil.
  9. 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.
  10. In a large bowl mix the whole chickpeas and the pureed chickpea.

Fish

  1. In a small pot place fish stock, butter and peppercorns – season with salt to taste.
  2. Bring to a simmer and add Murray Cod fish fillets, make sure the liquid covers the fillets at least 2/3.
  3. Once the liquid come back to a light simmer, turn off the heat and place a lid over the pot.
  4. Leave for 7 – 10 minutes or until the fish is opaque and cooked right through.

To assemble:

  1. Heat chickpea ragu and spoon into a deep bowl.
  2. Place poached fish fillet on top of the ragu and spoon over some of the cooking liquid.
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