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


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.


  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.