How can I make this recipe ahead or store leftovers?

You can prepare the saffron chickpea stew up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving. For best texture, bake the cod fresh, but leftover cooked fish can be refrigerated for up to 1 day and reheated briefly in the oven at 180°C for 5–7 minutes.

Is this dish nutritious, and what are its main health benefits?

Yes, this dish is high in lean protein from the cod, fiber and plant-based protein from the chickpeas, and healthy fats from the pistachios and olive oil. The spinach and tomatoes provide vitamins A and C, while saffron adds antioxidants. Overall, it’s a balanced meal rich in nutrients that support heart and immune health.

Can I use a different type of fish instead of cod?

Yes, you can substitute cod with other firm, white fish such as haddock, halibut, or sea bass. Just ensure the fillets are of similar thickness so the baking time remains around 12–15 minutes. Thicker fillets may need an extra few minutes in the oven until they flake easily.

Pistachio-Crusted Cod with Saffron Chickpea Stew

Name: Pistachio-Crusted Cod with Saffron Chickpea Stew
Prep time: 30
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: en
Ingredients: 300g cod fillets (2 fillets); 40g shelled pistachios; 1 small onion; 2 cloves garlic; 150g cherry tomatoes; 100g fresh spinach; 240g canned chickpeas, drained; 200ml vegetable broth; 1 lemon; 3 tablespoons olive oil; Small pinch of saffron threads; Fresh parsley; Salt to taste; Black pepper to taste

Instructies

1.Preheat your oven to 200°C. Finely chop the pistachios, a handful of fresh parsley, 1 minced garlic clove, and the zest of half a lemon. Mix with 1 tablespoon of olive oil, salt, and pepper to create the crust.
2.Pat the cod fillets dry and season them. Place on a parchment-lined baking sheet and press the pistachio mixture firmly onto the top of each fillet.
3.Bake the cod for 12-15 minutes, until the fish is flaky and the crust is golden brown.
4.While the cod bakes, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion and the remaining minced garlic until soft.
5.Add the cherry tomatoes and cook until they begin to burst. Stir in the drained chickpeas, vegetable broth, and saffron threads. Simmer for 5-7 minutes.
6.Stir the fresh spinach into the chickpea mixture until it wilts completely. Season the stew with salt, pepper, and a squeeze of fresh lemon juice.
7.To serve, spoon the warm saffron chickpea stew onto two plates and carefully place a pistachio-crusted cod fillet on top.

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