Thursday, July 30, 2009

Braised Cod with Chickpeas and Corn

Last week while having a staycation at Meg's, I finally attempted making pavlova's, lemon curd, salted caramel ice cream and a variation on this recipe for Braised Cod with Chickpeas and Corn while watching Season 2 of True Blood, So You Think You Can Dance and Knocked Up. It was a very, very productive week, especially as it was an event week for work! I'm glad her mixer and ice cream maker convinced me to stay, instead of doing an extra 5 flights of stairs up and down daily to get the mail and water plants, and enabled these projects.

First comes the cod, which I have on 4 separate occasions purchased the parsley and lemons to make without taking action. Pretty sick when you think about the fact the cod was in the freezer waiting. This resulted in lots of parsley pesto; it tastes fine but I'm just not that crazy about parsley. This dish was much better than the pesto and worth the wait. Ultimately I substituted basil for the parsley and didn't use cumin.

The fish was firm and flaky and complimented by the chickpeas' slightly crisp outside and soft inside. The brightness of the lemon combined with the spiciness of the red pepper flakes was pleasantly tempered by the corn's sweetness. There was lots of flavor in every bite and it was very filling. I'll definitely make this again...probably when it is colder out. If you have a cast iron pan, you could event do this in one dish!

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