Confit cod on chickpea cream

Name: Confit cod on chickpea cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Desalted cod cleaned 1.1 lbs; Extra virgin olive oil 4 ¼ cups; Bay leaves 2 leaves; Precooked chickpeas 2 ¼ cups; White onions 1 cup; Rosemary 2 sprigs; Vegetable broth to taste; Extra virgin olive oil 4 ½ tbsp; Salt to taste; Precooked chickpeas ¾ cup; Rosemary 1 sprig; Sage 3 leaves; Bay leaves 2 leaves; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Marjoram to taste; Dried tomatoes to taste; Extra virgin olive oil to taste

it de es fr br

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Confit cod on chickpea purée is this Venetian delight you really gotta try. It merges seafood with legumes in ways that are just unforgettable. The confit cod? It’s all about slow, gentle cooking, giving you fish so tender, it almost melts when you take a bite. Really, it’s that good. Layers of flavor unfold—pretty simple but tasting super refined—especially when you pair it with a creamy chickpea purée. In northern Italy, baccalà is a big deal, like with baccalà mantecato alla veneziana or baccalà alla vicentina. This version stands out because of the confit method. The chickpea base isn't just for show—it's smooth, velvety, and perfectly balances the salty fish. And those sun-dried tomatoes? They add a bold pop of color, bringing a deep, savory kick that really enlivens the dish.

If you're after a true Italian second course that looks fancy but feels homey, this cod confit recipe totally ticks all the boxes. A handful of whole chickpeas, tossed with marjoram, deliver a fresh, herby aroma and just the right amount of crunch. So every bite isn’t just soft. Imagine this at a Venetian table for a special dinner—upscale, yet sticking to its roots. Compared to other Mediterranean cod with chickpea purée dishes, the marjoram, sun-dried tomatoes, and smooth purée really set it apart from the usual fare. This isn’t your average healthy fish meal; it has real depth and a nice tangy twist from those tomatoes.

Whether you’re looking to impress guests or shake up your usual seafood routine, this dish offers something for everyone. Seriously, it’s no wonder confit fish recipes like this keep popping up on fancy menus and in cozy homes throughout Veneto—each element works together beautifully, making the final plate feel like a real celebration. Perfect for those who appreciate the finer things in life yet love a comforting, home-cooked meal. Every bite is a nod to Italian tradition, giving you a taste of Venetian elegance right at your table. And the sauce? Can't go wrong.

INGREDIENTS

For the cod: Desalted cod 1.1 lbs (480 g) - cleaned; Extra virgin olive oil 4 ¼ cups (1 l); Bay leaves 2 leaves

For the chickpea cream: Precooked chickpeas 2 ¼ cups (520 g); White onions 1 cup (150 g); Rosemary 2 sprigs; Vegetable broth to taste; Extra virgin olive oil 4 ½ tbsp (60 g); Salt to taste

For the crispy chickpeas: Precooked chickpeas ¾ cup (180 g); Rosemary 1 sprig; Sage 3 leaves; Bay leaves 2 leaves; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

To finish: Marjoram to taste; Dried tomatoes to taste; Extra virgin olive oil to taste

Preparation

How to prepare Confit cod on chickpea cream

To prepare the confit cod on chickpea cream, first finely chop the onions 1. In a pot, pour a drizzle of oil, add the rosemary 2, the onions 3, and sauté for 2 minutes.

Add 520 g of chickpeas 4 and cook for 10 minutes, add a bit of vegetable broth 5. Season with salt 6.

Remove the rosemary 7 and blend 8 with an immersion blender, pouring in 60 g of oil in a thin stream, until you obtain a smooth cream 9.

In a pan, pour a drizzle of oil, add sage, rosemary, and chickpeas 10. Season with salt and pepper 11. Sauté until crispy. Cut the cod into evenly sized pieces 12.

In a pot, pour the oil, add the bay leaf, and heat to a temperature of 136°F (58°C); use a thermometer to monitor it. Immerse the cod 13 and cook for 10-12 minutes 14. After this time, let the cod drain on a rack 15.

Cut the sun-dried tomato into strips 16. Plate by placing the chickpea cream at the bottom of the serving dish, lay two pieces of cod on top, add a spoonful of crispy chickpeas 17, and the sun-dried tomatoes 18.

Finish with fresh marjoram 19 and a tablespoon of oil 20. The confit cod on chickpea cream is ready to be enjoyed 21.

Storage

The confit cod on chickpea cream should be consumed as soon as it is ready, but if there are leftovers, you can store them in the refrigerator, in a sealed container, for up to 1 day.