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:

1. In a large frying pan heat olive oil on medium-low and then add the carrots, onions, and garlic
2. Panfry for 6-8 minutes until onions are translucent and garlic is fragrant
3. Add chorizo to the pan and cook brown the sausage meat
4. Add the chicken stock while stirring to mix
5. Bring to a boil and then add potatoes
6. Cook for about 30 minutes, until potatoes are almost fully cooked
7. Add chickpeas and sundried tomatoes, mix and reduce heat to a simmer
8. Render to the desired consistency and texture (if it gets too thick you can add more stock or water)
9. Reduce heat to low to keep warm while you cook the lingcod
10. In another pan, heat olive oil over medium-high heat
11. Pat lingcod fillets dry to remove some of the moisture and season with salt and pepper
12. Add lingcod to the pan, skin side down
13. Panfry for 8-10 minutes, during which baste the cod with the oil in the pan to help cook the entire fillet
14. Once skin is crispy, flip the lingcod to sear the other side
15. Cook for 3-5 minutes, then add butter and thyme to the pan basting with butter
16. Serve lingcod on a bed of chorizo chickpea ragoût