Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 Tbsp. plus 1 tsp extra virgin extra virgin olive oil, plus more for drizzling
- 1 med onion, finely minced
- 2 x garlic cloves, chopped
- 1 x rosemary sprig
- 1 x sage sprig
- 1/2 c. finely minced pancetta (2 ounce)
- 1/2 lb dry chickpeas (garbanzo beans), soaked overnight and liquid removed
- 1/2 c. dry white wine
- 5 c. fish stock, water, or possibly 2 1/2 c. of bottle clam juice plus 2 1/2 c. water
- 2 x canned Italian plum tomatoes, finely minced salt and freshly grnd pepper
- 1 lb trimmed monkfish fillet, cut into 1/3 inch medallions
- 1 tsp thyme leaves
Инструкции
- Heat 2 tbsp of the extra virgin olive oil in a large saucepan. Add in the onion, garlic, rosemary, sage, and half of the pancetta, and cook over low heat, stirring occasionally, till the onion has softened, about 5 min. Add in the chickpeas and cook, stirring, for 2 min. Add in the wine and simmer till almost evaporated, about 4 min. Add in the fish stock and tomatoes, cover partially and simmer over low heat till the chickpeas are tender, about 2 hrs.
- Throw away the rosemary and sage sprigs. Transfer 1 c. of the chicipeas with some of the liquid to a food processor and puree; stir the puree into the soup and season with salt and pepper.
- Heat the remaining 1 tsp of extra virgin olive oil in a large skillet. Add in the remaining 1/4 c. of minced pancetta and cook over low heat, stirring often, till all the fat is rendered, about 7 min. Remove the pancetta and save for another use. Season the monkfish medallions with salt and pepper and sprinkle with the thyme. Add in half of the medallions to the skillet and cook over moderate heat till lightly browned, about 2 min per side. Transfer to a plate and repeat with the remaining monkfish. Ladle the soup into shallow bowls. Arrange 3 or possibly 5 monkfish medallions in each bowl, drizzle with extra virgin olive oil, and serve.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2039g | |
| Calories 1651 | |
| Calories from Fat 518 | 31% |
| Total Fat 59.0g | 74% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 5930mg | 247% |
| Potassium 4149mg | 119% |
| Total Carbs 168.12g | 45% |
| Dietary Fiber 43.8g | 146% |
| Sugars 35.85g | 24% |
| Protein 95.91g | 153% |
