Preparation
1. Prepare the Red Marsala Sauce:
In a medium saucepan, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent. Stir in the red bell pepper and all spices — cumin, coriander, garam masala, paprika, turmeric, and chili flakes. Cook 1 minute to bloom the spices. Add crushed tomatoes and 1 cup stock. Simmer 15–20 minutes, until thickened and aromatic. Season with sea salt and pepper. Puree with a hand mixer for refined results and set aside.
2. Brown the potatoes:
In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced potatoes and cook until lightly golden.
3. Add the shallots, chickpeas, and kale:
Stir in the minced shallot, chickpeas, and kale. Season with a pinch of coarse sea salt and ¼ teaspoon garlic powder. Cook 3–4 minutes, letting the shallots soften and the kale wilt slightly while the chickpeas absorb flavor.
4. Build the base:
Pour in the Red Marsala Sauce and 2 cups stock. Stir to combine and simmer gently for 10 minutes, allowing the potatoes to become tender and the sauce to deepen in flavor.
5. Add the cod and coconut milk:
Nestle the cod pieces into the simmering sauce. Pour in the coconut milk and stir gently. Simmer uncovered for 6–8 minutes, until the fish is flaky and cooked through. Finish off with the lime juice.
Garnish & Serve:
Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro or parsley. Serve hot with jasmine rice, naan, or crusty bread.
About the Recipe
A creamy, flavor-packed Cod Fish & Chickpea Marsala simmered in a spiced red Marsala sauce with coconut milk, kale, and golden potatoes. This wholesome one-pot meal blends tender cod, earthy chickpeas, and aromatic spices for a dreamy dinner.
Ingredients
For the Red Marsala Sauce (base):
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, chopped
2 tsp ground cumin
2 tsp ground coriander
1½ tsp garam masala
1 tsp paprika
½ tsp turmeric
¼ tsp chili flakes (optional)
1 can (14 oz) crushed tomatoes or tomato purée
1 cup vegetable or chicken stock
Sea salt & pepper, to taste
For the Cod & Chickpea Marsala:
1 lb fresh cod fillets, cut into large chunks
1 can (15 oz) organic chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk (full-fat for creaminess)
2 medium Yukon gold potatoes, diced
1 cup kale, chopped
1 shallot, minced
2 cups chicken or vegetable stock
Juice of 1/2 a lime
2 tbsp olive oil
Pinch of coarse sea salt
1 Tablespoon garlic powder
Cracked pepper, to taste
Fresh cilantro or parsley, for garnish