Cod with chickpea puree

Cod with mashed chickpeas and toasted almonds.



· 6 cod fillets (desalted)
· 50 g garlic
· 300 g turnip shoots
· 600 g chickpeas

· 150 g onions

· 1 L milk
· CRISTAL Spicy Sauce to taste
· Parsley
· 2 dl CRISTAL olive oil
· Flaked almonds
· Coriander

· Salt & pepper to taste




6 servings
35 min

Remove the cod bones and skin. Season with olive oil, garlic and a little pepper. Bake for 10 -15 min at 160 ° C until chipping well the cod meat.
For the chickpeas puree, sauté the garlic and chopped onion with olive oil. Add the cooked chickpeas and the milk. Mash until the desired texture. Add chopped coriander, season to taste with salt and pepper and the piri-piri sauce.
Cook the turnip shoots in boiling water.
After cooking, sauté them in a skillet with a little olive oil, salt and pepper.
Bake the flaked almonds in the oven at 170 ° C for 5 min until golden.
Serve the cod with the turnip shoots and the roasted almonds. Drizzle with a little olive oil and sprinkle with chopped parsley.