Ingredients:

For the cod:
- 6 cod fillets
- Olive oil to taste
- 1 bay leaf
- 1 garlic clove

For the chickpea puree
- 130 g of dried chickpeas
- 100 g of carrots
- 1 bay leaf
- Salt to taste

For the chickpea vinaigrette
- 180 g of cooked chickpeas
- 50 g of red onion
- 10 g of chopped coriander
- Olive oil to taste
- Salt to taste

For the tomato confit
- 3 tomatoes
- 1 sprig of thyme
- 1 clove of garlic
- Olive oil
- Salt to taste
- Sugar to taste
- Pepper to taste

Preparation:

1. Start by removing the bones from the cod.
2. Heat the olive oil to 70ºC with the bay leaf and garlic. Place the cod in the olive oil and confit for 6/7 minutes until the cod is flaked.
3. Soak the chickpeas in three times as much water for 12 hours.
4. Cook the chickpeas in plenty of water with the herbs for 1 hour. Reserve some of the chickpeas for the chickpea vinaigrette.
5. Crush the chickpeas in a blender, without the aromatic herbs. add the cooking water until you obtain a creamy consistency.

For the Chickpea Vinaigrette

1. Stir the cooked chickpeas with the red onion and a little olive oil. Season with vinegar and salt.
2. Before serving, add the chopped coriander.

For the Anchovies Vinaigrette

1. Grind the garlic, mustard, coriander, anchovy fillets and onion in a large bowl using a hand blender.Mince the garlic, mustard, coriander, anchovy fillets and vinegar until it forms a paste.
2. Add the olive oil until it has the consistency of a vinaigrette.

For the Tomato Sauce

1. Make a small cross cut at the base of the tomato. Blanch the tomatoes in boiling water for 30 seconds and allow to cool in water and ice.
2. Remove the skin from the tomato, cut into quarters and remove the pips.
3. Place the tomato petals on a tray and season with the thyme, salt
4. Place the tomato petals on a baking tray and season with the thyme, salt, pepper, sliced garlic and a drizzle of olive oil. Bake in the oven at 120°C for 2 hours.
5. Turn the tomatoes halfway through cooking. Remove the herbs before serving.