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 cups vegetable stock

– olive oil as needed; salt and pepper to taste


Over a medium heat, place a medium size casserole with hot olive oil covering the bottom of the dish. Add the onion to the casserole and cook until translucent. Add strained chickpeas to the onion in the casserole. Cook well for 3 minutes. Add white wine; cover and reduce the wine.

Cook on a slow simmer until the peas are tender – about 30 minutes. Add water if it becomes dry. Once it is cooked, put it aside.

Place a small pan over medium heat; after 2 minutes add the chorizo and cook for 4 minutes. Then put it aside. Combine the chickpeas and chorizo over low heat; salt and pepper to taste.

Place a sauté pan coated with olive oil over a medium heat. When hot, add the fish skin down. Cook for 2 minutes over the heat and then place on the middle rack of a pre-heated oven at 375 degrees for 4 minutes.

Plate the chorizo and chickpeas in a bowl with enough to generously cover the bottom. Remove stripe bass from the oven and place it skin down over the chickpeas. Drizzle with olive oil and serve.