Cod with chickpeas
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60 ml Moretti extra vergin olive oil
800 g cod
2 tbs tomato
250 g chickpeas
Vin Sal aromatic salt
First, we prepare the soffritto: chopped garlic, carrot and celery.
Now we fry the soffritto in some of our E.V.O.O.
Meanwhile, the cod has been soaking in water for ten hours.
We take the skin off because it's fatty and not good.
After removing the skin, cut the cod into cubes. Now the soffritto is ready and we can add the cod andthe chopped tomatoes.
Now we start to cook the chickpeas, which have soaked overnight. Add some VinSal, the Sagrantino flavoured salt. The cod cooks in thirty minutes and the chickpeas in an hour.
Ok, we’ve cooked the chickpeas so we add them to the soffritto with the baccalà, and it’s ready to eat.
Azienda Agraria Moretti Omero
Siamo a San Sabino n.19, Giano dell'Umbria (PG) - IT
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