Spigola Arrosto con Ceci
Roasted wild stripe bass over chickpeas and chorizo INGREDIENTS – (Four People) – Four 8 oz. pieces of fillet of stripe bass – 1/2 lb. dry chickpeas soaked in cold water for 1 hour – 1 medium chorizo sausage cut in 1/2” size small cubes – 1 medium red onion finely chopped – 1 glass dry white wine – 2 …