Butter Basted Lingcod with Chorizo Chickpea Ragoût
Butter Basted Lingcod with Chorizo Chickpea Ragoût
- prep time: 3o minutes
- cook time: ~45 minutes
- total time: ~Over an hour
Servings: Dinner for 4
Ingredients:
- 4 (6-8 oz) lingcod fillets
- 2 cans chickpeas, drained & rinsed
- 2 carrots, chopped small
- 1/2 yellow onion, finely chopped
- 1 medium yukon gold potatoes, chopped small
- 2 fresh chorizo links, casings removed and meat crumbled
- 3 cups chicken stock
- 1 can fire roasted tomatoes
- Olive Oil
- Salt & pepper
- Grapeseed oil
- Butter
- Lemon juice
- Thyme
- 4 garlic cloved, minced
Instructions:
- In a large frying pan heat olive oil on medium-low and then add the carrots, onions, and garlic
- Panfry for 6-8 minutes until onions are translucent and garlic is fragrant
- Add chorizo to the pan and cook brown the sausage meat
- Add the chicken stock while stirring to mix
- Bring to a boil and then add potatoes
- Cook for about 30 minutes, until potatoes are almost fully cooked
- Add chickpeas and sundried tomatoes, mix and reduce heat to a simmer
- Render to the desired consistency and texture (if it gets too thick you can add more stock or water)
- Reduce heat to low to keep warm while you cook the lingcod
- In another pan, heat olive oil over medium-high heat
- Pat lingcod fillets dry to remove some of the moisture and season with salt and pepper
- Add lingcod to the pan, skin side down
- Panfry for 8-10 minutes, during which baste the cod with the oil in the pan to help cook the entire fillet
- Once skin is crispy, flip the lingcod to sear the other side
- Cook for 3-5 minutes, then add butter and thyme to the pan basting with butter
- Serve lingcod on a bed of chorizo chickpea ragoût
Kaylesha Penner