CHICKPEA SOUP WITH GOLDEN KINGCLIP AND THYME
(serves 4)

Ingredients

3 tablespoons olive oil
1 medium-sized onion, finely chopped
2 cloves garlic, crushed
1 sprig of rosemary
1 sprig of sage
½ cup bacon, minced
½ lb (250 g) chickpeas, soaked overnight and drained
½ lb cup white wine
5 cups fish stock
2 ripe tomatoes, finely chopped
Salt and pepper
Flour
1 teaspoon thyme leaves
1 lb (500 g) golden king clip in 1 inch (2 cm) thick medallions

Preparations

1.- Heat 2 tablespoons of oil over high heat in a large saucepan. Add the onion, garlic, rosemary, sage and half the bacon. Reduce the heat to medium and cook for 5 minutes. Add the chickpeas and cook, stirring, for 2 more minutes. Add the wine and bring to a boil; simmer for 5 minutes then add the stock and the tomatoes and partially cover the saucepan. Reduce the heat and cook over low heat for 2 hours.

2.- Stem the rosemary and sage. Place one cup of chickpeas with the stock in a food processor and purée. Return the purée to the saucepan with chickpeas and season with salt and pepper.

3.- Place the flour on a large platter, season with salt, pepper and thyme. Dip the king clip medallions in the seasoned flour and set aside.

4.- Heat the remaining oil over low heat in a large frying pan, add the remaining bacon and cook for 7 minutes or until the fat melts. Remove the bacon fron the pan and reserve for others uses.

5.- In the frying pan with bacon fat, fry the fish medallions, a few at a time 2 minutes per side, turning them over until completely golden.

6.- Place one medallion on each individual soup plate and pour chickpeas on top, along with some stock. Serve alt once.