---
title: Codfish confit on chickpea purée
category: Mains
diet:
  - dairy-free
  - gluten-free
tags:
  - cod
  - fish
servings: 4
prep time: 30 minutes
cook time: 30 minutes
difficulty: average
created: 2026-05-18
updated: 2026-05-18
---

= Chickpea purée

Drizzle olive oil into a pot, add @rosemary{2%sprigs} and sauté @white onions{150%g}(finely chopped) for ~{2%minutes}.

Add @chickpeas{500%g}(precooked) and sauté for ~{10%minutes}. Deglaze with a splash of @vegetable broth{} and season with @salt{}.

Take out the rosemary and thoroughly purée the chickpeas using an #immersion blender{} while pouring @olive oil{60%g} in a thin stream.

= Crunchy chickpeas

Drizzle @olive oil{} into a pan and sauté @chickpeas{200%g}(precooked) together with @rosemary{1%sprig} until crispy. Season with @salt{} and @black pepper{} and set aside.

= Codfish confit

Cut @codfish loins{500%g}(desalted) into evenly-sized chunks.

Pour @olive oil{1%l} into a saucepan and heat to 58°C. Throw in @bay leaves{2} to infuse.

> Keep the temperature stable with the help of a thermometer. The oil should be hot enough to slow-cook the fish, but not so hot as to fry it.

Confit the codfish in the olive oil by fully submerging it for ~{10-12%minutes}, until it's tender and opaque.

Remove the codfish from the saucepan with a slotted spoon and drain excess oil.

Place the chickpea purée at the bottom of a dish then lay the codfish on top. Garnish with the crunchy chickpeas, @sun-dried tomatoes{}(cut into strips), @fresh marjoram{} and a drizzle of olive oil.