BAY LEAVES, COD AND CHICKPEAS

PREPARING

Let's start with the chickpeas: let them soak for 12 hours in water together with a few bay leaves. After 12 hours, drain the chickpeas and in a saucepan combine them cold together with vegetable broth until covered and 1 or 2 bay leaves and then bring to a boil over the heat.

Once the chickpeas are well cooked, add salt to taste, remove the bay leaves in the saucepan and, with the help of an immersion blender, create the chickpea cream, being careful not to leave lumps. The percentage of water and that of chickpeas is essential to ensure that the cream is neither too dry nor too liquid.

Let's move on to the cod: by steaming it, cooking times are based on the size of the cod that we are going to cook.

For the bay leaf flavoured oil: pour extra virgin olive oil into a metal container with a few bay leaves, placing it in the oven with a lid (oven preheated at 70/80°C for 5/8 min), then let the oil cool and eliminate the bay leaves present.

Now for the plate up:add the steamed cod on a bed of chickpea cream, flavouring with bay leaf oil and garnishing the plate with a bay leaf.