Confit cod with chickpea purée

1 Place the cod loins in a saucepan and cover them with olive oil. Add ½ a whole head of garlic, rosemary to taste, and 1 bay leaf.

2 Cook the cod over low heat for about 25 minutes, making sure the oil never comes to a boil;

3 In your blender or multifunctional food processor, add the chickpeas, 2 garlic cloves, and 50 ml of milk or chickpea cooking liquid. Season with cumin, nutmeg, and salt to taste, then blend until creamy;

4 Serve plated. Place the cod loin over a generous layer of purée and finish with a little of the oil used to confit the cod. Garnish with a little rosemary for that special finishing touch.