Ingredients
2 T unsalted butter
1/4 cup olive oil
1 small white onion, cliced 1/2 inch thick
1 9 oz box frozen artichoke hearts, thawed and pressed dry
1/4 lb shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2 inch pieces
2 garlic cloves, thinly sliced
1 15oz can chickpeas, drained
1 cup chicken stock
salt and pepper
2 T chopped flat leaf parsley
2 T snipped chives
4 6 oz skinless cod fillets
lemon wedges, for serving
Preparation
In a large, deep skillet, melt the butter in 2 T of the olive oil. Addd the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the veggies are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm. In a large nonstick skillet, heat the remaining 2 T of olive oil until almost smoking. Season the cod fillets with salt and peopperm, add to the skillet and cook over high heat until well browned, about 6 minutes. Carefully flip the fillets and cook until they are white throughout, about 3 minutes longer. Spoon the veggies into shallow bowls and top wioth the seared cod fillets. Serve with lemon wedges.
