Cod and Chickpeas on Leek Cream

A marriage of Mediterranean flavors come together in this delicious recipe for Cod and Chickpeas on Leek Cream, where the authenticity of the ingredients perfectly combines with the unique taste of our company's extra virgin olive oils.

The velvety leek cream, carefully prepared and blended to achieve a light and enveloping consistency, becomes the perfect frame to welcome the tender pieces of cod. The soaking of the chickpeas, the skillful use of sage, and the final touch of "Vigoroso" extra virgin olive oil give this dish an authentic flavor rich in nuances.

Adaptations with extra virgin olive oils:

During preparation, the use of "Vigoroso" extra virgin olive oil amplifies the complexity of the flavors, giving the cod a decisive and intense note. A drizzle of this oil, added at the end, further enhances every dish, giving it a unique and unmistakable flavor.

INGREDIENTS (for 4 people)

• 150 g dried chickpeas
• 1 sprig of sage + a few leaves for decoration
• 5 medium leeks (about 700 g cleaned weight)
• 800 g pre-soaked cod
• 200 ml white wine
• salt
• Vigoroso Oleificio Fratelli Vieste extra virgin olive oil
• black pepper
• all-purpose flour

PREPARATION

1. Soak the chickpeas overnight in plenty of water. The next morning, drain them, put them back in the pot with plenty of water and a sprig of sage, bring to a boil and cook for a good 2 hours over low heat, until tender. Season with salt only at the end of cooking, then drain them and season with a drizzle of oil and a grind of pepper. Keep warm.
2. Clean the leeks, remove the outer part, and wash them well. Cut them into thin rounds and sauté them in a pan with 3 tablespoons of already hot oil for a few minutes, then pour in a couple of ladles of hot water, lower the heat, cover and let them stew for about 15 minutes. When the leeks are very soft, season with salt and pepper, turn off the heat, transfer them to a hand blender cup and blend until you get a lightly whipped cream; keep warm.
3. Carefully clean the cod by rinsing it under water to remove any remaining traces of salt, remove bones and fattier parts, and cut it into approximately 5 cm pieces, drying them well by gently patting. Lightly flour them.
4. Heat a few tablespoons of oil in a pan and brown the cod pieces for 3 minutes on the skin side; pour in the wine, let it evaporate, then turn the cod pieces to brown them on the surface as well.
5. Pour in a couple of tablespoons of water, cover and cook over low heat for about 10 minutes.
6. Serve by placing a spoonful of leek cream at the bottom of each plate, arranging a few cubes of cod on the cream, and completing with the chickpeas. Season everything with a final drizzle of raw oil and serve immediately, decorating with a few sage leaves.