Serves

4

Ingredients

1 pack of Dias skinned and boned codfish steaks • 1 spring onion • 1 tin of Compal chickpeas •
1 ripe tomato • 100ml olive oil • 2 garlic cloves • 1 sprig thyme • 1 sprig parsley • 1 bay leaf • Freshly ground pepper to taste

Method

Defrost the codfish in advance so as not to alter its texture • Sauté the white part of the spring onion in olive oil with a garlic clove and add the chickpeas and their water, leaving to boil for a few minutes • Puree with a hand blender and keep for later • Place the steaks into a covered pan and season with olive oil, the garlic cloves, the thyme and the bay leaf • Place on a low heat so as not to boil the codfish and cook slowly for a period that varies in accordance with the size of the fish and the power of the stove (approx. 15 to 20 minutes) • Cut the green part of the spring onion into strips, as well as the tomato, removing the skin and the seeds • Sprinkle with chopped parsley and season with olive oil and milled pepper • Arrange the chickpea puree on the plate harmoniously with the codfish, decorating with the spring onion salads • Drizzle over the codfish stock, left from cooking the fish and reduced till thick