INGREDIENTS

3 TABLESPOONS OLIVE OIL

1 LARGE WHITE ONION, SLICED

2 GARLIC CLOVES, WHOLE

6  MEDIUM SIZE POTATOES (SLICED THIN AND ROUND)

12 INCH THICK WILD BONELESS COD (CUT INTO 1 INCH PIECES)

1 CUP CHICKEN STOCK

1 CAN OF CHICKPEAS

1 CUP OF DRY ROASTED BLACK OLIVES, PITTED

1 TABLESPOON SEA SALT

½ TEASPOON BLACK PEPPER

1 TEASPOON THYME

1 BAY LEAF

2 LITRES OF WATER

½ CUP PARSLEY, CHOPPED

DIRECTIONS

  • IN A DUTCH OVEN POT, HEAT UP THE OIL AND ADD THE ONION AND GARLIC, COOK ON LOW HEAT FOR ABOUT 7 MINUTES, STIRRING FREQUENTLY
  • ADD YOUR POTATOES, SPICES AND HERBS, STIR TO COMBINE
  • ADD THE CHICKEN STOCK AND WATER ALONG WITH THE BAY LEAF AND PARSLEY
  • BRING TO A FULL BOIL, THEN ADD YOUR CHICKPEAS (COOK FOR ABOUT 15 MINUTES)
  • THEN ADD YOUR COD PIECES AND COOK FOR ANOTHER 30 MINUTES ON LOW TO MEDIUM HEAT, MAKING SURE COD IS FULLY COOKED

 

*REMOVE BAY LEAF & SERVE WITH CRUSTY BREAD