White Fish with Chickpea Ragu

This recipe only took 25 minutes. It was so easy and pretty tasty. I used cod and spicy canned tomatoes. This recipe is from Woman’s Day February 2011 issue. It makes 4 servings at 7 weight watchers points plus points each.





White Fish with Chickpea Ragu

1 tablespoom olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 teaspoon paprika (preferably smoked)
1 (15 ounce) can chickpeas, rinsed
1 (14.5 ounce) can diced tomatoes
1 1⁄4 pound cod or halibut fillet (1 inch thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 teaspoon each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.

Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.

Season the fish with 1⁄4 teaspoon each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.


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