Poached Aquna cod with chickpea ragu | Aquna Sustainable Murray Cod

Ingredients

• Soak chickpeas in cold water overnight (cover by at least double).
• Place diced onion, celery and carrot in a casserole pot and cook on a low heat until soft.
• Add white wine and cook for a 2 minutes to evaporate the alcohol.
• Add salt and the strained chickpeas.
• Add water and cook for 30 – 45 min or until the chickpeas are completely cooked and tender.
• Strain chickpeas over a bowl to retain the cooking liquid.
• Strain infused oil.
• 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.
• In a large bowl mix the whole chickpeas and the pureed chickpea.
• In a small pot place fish stock, butter and peppercorns – season with salt to taste.
• Bring to a simmer and add Murray Cod fish fillets, make sure the liquid covers the fillets at least 2/3.
• Once the liquid come back to a light simmer, turn off the heat and place a lid over the pot.
• Leave for 7 – 10 minutes or until the fish is opaque and cooked right through.
• Heat chickpea ragu and spoon into a deep bowl.
• Place poached fish fillet on top of the ragu and spoon over some of the cooking liquid.