CookEat Recipe
Cod, Rice and Chickpea Soup
Cod, rice and chickpeas simmer with garlic and onion. Lemon wedges are served alongside after a brief rest.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Use 250 g cooked, drained chickpeas. Chop onion and garlic and cut washed lemon into wedges. Cut raw boneless cod into 3 cm pieces on a separate board; clean hands and equipment.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion for 5 minutes and garlic for 30 seconds. Add rice and 1600 ml water once; bring to a boil, partially cover and simmer for 12 minutes.
Step 3
Add chickpeas and cod and simmer gently for about 6–10 minutes until rice is tender and cod reaches 70°C internally on a clean digital thermometer. Rest off heat for 4 minutes and serve with lemon wedges.
Cooked it? Rate it.
Cooked 1 time