Preparation

• Cook the cod in a broth seasoned with olive oil, parsley, and bay leaf. Let it cool and then remove the bones, preserving the meat and the strained broth.
• Blanch the carrot, discarding the water, cool, and set aside.
• Sauté the onion in olive oil, adding the coriander seeds and the diced tomato. Add the cod broth to twice the amount of quinoa. Add the quinoa when the broth boils, then add the cooked chickpeas. Let the quinoa cook, checking for doneness (10 to 15 minutes).
• When almost cooked, add the flaked cod and carrot and stir. Bring to a boil, then add the fresh mint and oregano.
• Serve immediately.
• Note: This dish should be very tender. Don't let the broth run out while cooking, and add it gradually. The aromatic herbs are used fresh, adding a freshness to the dish.
• Suggestions: You can make this dish without cod, just quinoa and chickpeas, and it would already be a nutritionally balanced recipe, rich in protein. You can substitute the cod with another fish (hake, ling, or perch).