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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

STRIPED BASS WITH ARTICHOKES AND CHICKPEAS Recipe

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This recipe for STRIPED BASS WITH ARTICHOKES AND CHICKPEAS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
¼ cup olive oil
1 small white onion, sliced 1/2 inch thick
1 9 oz box frozen artichoke hearts, thawed and pressed dry
¼ lb shitake mushrooms, stems discarded, caps quartered
2 carrots cut into ½ inch pieces
2 garlic cloves, thinly sliced
1 15 oz. can of chickpeas, drained
1 cup chicken broth
Salt and freshly ground pepper
2 tablespoons chopped flat parsley leaves
2 tablespoons snipped chives
4 6 oz. bass fillets
Directions:
Directions:
In large deep skillet, melt butter in 2 tablespoons olive oil. Add onion, artichokes, shitake caps, carrots and garlic. And cook over moderately high heat, stirring until lightly browned, about 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until tender and liquid is nearly evaporated, 5 minutes. Stir in parsley and chives, keep warm.
Heat remaining olive oil in large skillet. Season fish with salt and pepper, add to skillet and cook over high heat for about 6 minutes. Flip carefully and cook other side 3 minutes more.
Spoon vegetables into shallow bowls and top with the seared fish, Serve with lemon wedges.

 

 

 

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