Cod with Chickpea Puree
Ingredients for 4 servings
For the salt cod:
- 480g (about 1 pound) desalted and cleaned heart of salt cod
- Fresh marjoram, to taste
- Extra virgin olive oil
For the chickpea soup:
- 700g (approximately 4 and 2/3 cups) boiled chickpeas
- 150g (about 1 cup) white onion
- Rosemary, to taste
- 1 l extra virgin olive oil to cover (about 4.2 cups)
Procedure
For the smooth chickpea puree:
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Finely slice the onion and sauté it with a sprig of rosemary in a bit of olive oil for 1-2 minutes. Add three-quarters of the chickpeas and cook for 10 minutes (if necessary, add a bit of vegetable broth), then remove the rosemary and blend everything together while slowly adding 60g (about 4 tablespoons) of olive oil, and pass the mixture through a fine sieve.
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Sauté the remaining chickpeas in a bit of olive oil with rosemary and salt until they become crispy.
For the salt cod:
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Cut the salt cod into 4 pieces and cook it immersed in olive oil at a temperature of 58°C (136°F) for 10-12 minutes. Check the temperature with a probe thermometer.
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Cut the sun-dried tomato into thin strips.
To serve: Place the salt cod over the smooth chickpea puree, add the sautéed chickpeas, sun-dried tomato strips, a drizzle of raw olive oil, and fresh marjoram.
