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Ingredients

• 2 tablespoon(s) unsalted butter
• 1/4 cup(s) extra-virgin olive oil
• 1 small white onion, sliced 1/2 inch thick
• 1 9-ounce box frozen artichoke hearts, thawed and pressed dry
• 1/4 pound(s) shiitake mushrooms, stems discarded and caps quartered
• 2 carrots, cut into 1/2-inch pieces
• 2 clove(s) garlic, thinly sliced
• 1 15-ounce can chickpeas, drained
• 1 cup(s) chicken stock or low-sodium broth
• Salt and freshly ground pepper
• 2 tablespoon(s) chopped flat-leaf parsley
• 2 tablespoon(s) snipped chives
• 4 6-ounce skinless cod fillets
• Lemon wedges, for serving

Description

Cod With Artichokes And Chickpeas - The Huffington Post

Kitchen Daily