White Fish With Chickpea Ragu |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 4 |
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I found this recipe in a Woman's Day magazine, and it's delish! This healthier version of ragu is as delicious as it is versatile: Pair it with chicken, pork, beef or even eggs—simply make a small well in the ragu and crack the egg(s) into it, cooking until desired doneness, about 3 to 4 minutes for a runny yolk. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, finely chopped |
salt and pepper, kosher, to taste |
1/2 teaspoon paprika (preferably smoked) |
1 (15 ounce) can chickpeas, rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 1/4 lbs halibut fillets (1 in. thick) or 1 1/4 lbs cod (1 in. thick) |
1/2 cup fresh flat-leaf parsley, chopped |
Directions:
1. 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
2. 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
3. 3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.
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