Chickpea Soup with Seared Monkfish and Thyme

Ingredients

  • 0.5 cup(s) dry white wine
  • 0.5 cup(s) dry white wine
  • 2 canned Italian plum tomatoes
  • 2 canned Italian plum tomatoes
  • Salt and freshly ground pepper
  • Salt and freshly ground pepper
  • 5 cup(s) fish stock
  • + 19 more ingredients
    • 5 cup(s) fish stock
    • 0.5 pound(s) dried chickpeas
    • 0.5 pound(s) dried chickpeas
    • 1 pound(s) trimmed monkfish fillet
    • 1 pound(s) trimmed monkfish fillet
    • 2 tablespoon(s) plus 1 teaspoon extra-virgin olive oil
    • 2 tablespoon(s) plus 1 teaspoon extra-virgin olive oil
    • 0.5 cup(s) finely chopped pancetta
    • 0.5 cup(s) finely chopped pancetta
    • 1 medium onion
    • 1 medium onion
    • 2 clove(s) garlic
    • 1 sage sprig
    • 2 clove(s) garlic
    • 1 teaspoon(s) thyme leaves
    • 1 rosemary sprig
    • 1 sage sprig
    • 1 teaspoon(s) thyme leaves
    • 1 rosemary sprig

1. Heat 2 tablespoons of the olive oil in a large saucepan. Add the onion, garlic, rosemary, sage and half of the pancetta and cook over low heat, stirring occasionally, until the onion has softened, about 5 minutes. Add the chickpeas and cook, stirring, for 2 minutes. Add the wine and simmer unt...

View full recipe at Food & Wine

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