Fresh Cod

With Chickpeas

Preparation info
  • Serves


    • Difficulty


    • Ready in

      11 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Lille Bakery, where this recipe is from, serves delicious rye and sourdough bread, as well as dishes that double easily as breakfast or lunch. Food prep is done well in advance so that dishes can be put together in no time.



  • 500 g ( cups) dried chickpeas, soaked in cold water overnight, then drained and rinsed
  • 1


Place the chickpeas in a large saucepan, cover with water and bring to the boil, skimming the surface. Partially cover and simmer for 1 hour. Season and cook for a further 15 minutes until tender. Drain.

Season the cod all over with salt, cover and chill for 1 hour.

Meanwhile, for the broth, put the fish bones and trimmings into a large pot and cover with 4 litres of water. Add