Cod confit with chickpea puree and pistachio sauce

To the point
The recipe
Cod confit with chickpea puree and pistachio sauce
Pin
Print

Cod confit with chickpea puree and pistachio sauce

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Media
Rations

4

rations
Preparation time

10

minutes
Cooking time

45

minutes
Calories

252

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

55

minutes

Immerse yourself in the culinary world with our recipe for Cod with Chickpea Puree and Pistachio Sauce. We invite you to experience the delicate texture of cod confit, perfectly complemented by a smooth chickpea puree with hints of bay leaf and white wine.

The final touch is provided by a delicious sweet and aromatic pistachio sauce. This dish is not only a feast for your palate, but also an opportunity to perfect cooking techniques such as caramelization and making a syrup.

Dare to create this recipe while enjoying your favorite playlist and live a complete and unforgettable culinary experience!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 4 Desalted cod

  • Cod skin

  • Olive oil

  • Chickpea puree:

  • 250 gr Chickpeas

  • 250 ml White wine

  • 1 Laurel Leaf

  • 1 c.s. Oil

  • 1 c.s. Salt

  • 1 pinch Pepper

  • 1 Finely chopped onion (emincé)

  • Pistachio Sauce:

  • 100 gr Sugar

  • 150 gr Pistachios (preferably green)

  • 80 gr Water

Pasos

  • Codfish:
  • Add oil to a frying pan and when it is slightly hot, add the cod. Cook over low heat (called confit), until it feels soft to the touch.
  • For the puree:
  • In another saucepan, heat oil. Add the finely chopped onion and cook over low heat to caramelize it (this is also called confit), for approximately 20-25 minutes.
  • Then add the chickpeas, bay leaf, wine, salt and pepper. Bring the mixture to a boil and then reduce to a simmer, cooking for 7-8 minutes.
  • Remove the bay leaf and mash the mixture to a smooth puree. Adjust seasoning with salt and pepper as needed.
  • For the pistachio sauce:
  • Prepare a syrup by placing sugar and water in a saucepan. Stir only at the beginning and only once.
  • Bring the mixture to a boil, add the pistachios and cook over medium heat for 3-4 minutes.
  • Then, blend until a smooth sauce is obtained.
  • Assembly:
  • Place a layer of chickpea puree in a circle (you can use a plating ring), place the cod confit on top and decorate with the pistachio sauce.

Notas

  • If you prefer, you can bake the cod instead of confiting it. Simply place it on an oiled baking sheet and bake at 180ºC for about 8 minutes.
    • >
  • It is important to make sure that the cod and onion are almost completely submerged in oil for optimal results.
    • >
  • If you use pistachios in shell and skin, remove the shell by breaking it. To obtain a smoother and more uniform sauce, it is advisable to peel the pistachios after lightly roasting them and then blanching them in boiling water. This step intensifies their flavor and allows for a smoother texture when mashed.
  • If using dried chickpeas, soak them at least overnight with water and baking soda to ensure they are soft enough for mashing.
    • >
  • Serving: You may suggest adding a little color and texture to the dish with some fresh parsley leaves or even some toasted and chopped pistachios at the time of serving.
    • >
  • Additional note: Keep a close eye on the cooking of the cod, whether you candy it or bake it. Its texture changes quickly and it can go from juicy to dry if cooked too long.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 499g
  • Calories: 252kcal
  • Carbohydrates: 15.05g
  • Protein: 16.17g
  • Fat: 12.6g
  • Saturated Fat: 1.9g
  • Trans Fat: 0g
  • Cholesterol: 27.9mg
  • Sodium: 278.1mg
  • Potassium: 370.6mg
  • Fiber: 3.37g
  • Sugar: 6.4g
  • Vitamin A: 0IU
  • Vitamin C: 0.7mg
  • Calcium: 37.5mg
  • Iron: 0.8mg
If you are looking for 10

Key points of the recipe

  1. Confit gently: Make sure the oil is slightly hot before adding the cod and keep the temperature low to gently confit the cod until it is soft to the touch. This will preserve the delicate texture of the fish and prevent it from drying out or overcooking.
  2. Caramelization and flavor of the puree: Cook the onion slowly until it caramelizes, which will add sweetness and depth of flavor to the chickpea puree. Be sure to remove the bay leaf before grinding and adjust seasoning with salt and pepper to taste.
  3. Texture and flavor of the pistachio sauce: Prepare a simple syrup before adding the pistachios for the sauce. Cook the pistachios in the syrup for a few minutes only and then mash to a smooth sauce. This will create a sweet and aromatic sauce that will perfectly complement the cod and puree.

Pairing with wine

For cod with chickpea puree and pistachio sauce, a good choice would be a white wine with good acidity and some structure, which has the ability to balance both the softness of the cod and puree, as well as the richness of the pistachio sauce. A wine such as an Albariño from Galicia or a Verdejo from Rueda would be an excellent choice.

The Albariño, on the other hand, has a lively acidity that can contrast well with the smoothness of the cod and puree, while its citrus and white fruit flavor profile could complement the flavors of the dish. Verdejo also has good acidity and a flavor profile with green fruits and herbs, which could also complement this dish well.

Beer pairing

For this recipe, a Belgian Blonde Ale is a good match. Belgian blonde ale has a smooth taste, with a fruity and spicy finish that goes well with the delicate flavor of the cod.

Another good beer for this dish could be a Belgian Tripel. This beer, which is strong and somewhat sweet, with hints of fruit and spice, can be an interesting counterpoint to cod and chickpea puree. The sweetness of the beer can balance the pistachio sauce and its alcohol content can cleanse the palate between bites. In addition, its effervescence and acidity will help cleanse the palate and refresh the mouth after each bite, allowing all the nuances of the recipe to be savored again with each mouthful.

An overly bitter or dark beer, such as an India Pale Ale, should be avoided as it may overwhelm the delicate flavor of the cod.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

You may be interested in
Other recipes with
  • Aceite de oliva, Agua, Azúcar, Bacalao, Cebolla, Garbanzos, Laurel, Pistachos, Sal, Vino blanco
Other recipes that pair with
Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
Share this recipe
Scroll to Top