chickpea and branzino soup

zuppetta di ceci e branzino

servings

For this light soup, the fish gets steamed so you'll need a pasta pot with a steamer insert. (Or steam the fish in a bamboo steamer, if you prefer.)

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Ingredients

2 cups vegetable broth

1 tablespoon extra-virgin olive oil

1 cup soy bean sprouts

Fine sea salt or kosher salt

1 cup canned chickpeas, rinsed and drained

4 (2-ounce) pieces branzino fillet (about 1 inch thick) with skin
1/4 cup whole flat-leaf parsley leaves

Instructions

Combine broth and 2 1/2 cups water in a saucepan; bring just to a boil, remove from heat and cover to keep warm.

Heat oil in a small skillet over medium heat. Add sprouts and pinch salt; cook, stirring occasionally, until softened, about 2 minutes. Transfer sprouts to shallow serving bowls. Divide chickpeas among bowls.

Bring a few inches of water to a boil in pot so that bottom of steamer insert sits above water. Season fish with salt; arrange in insert, flesh sides up. Steam, covered, over gently simmering water until just cooked through, 3 to 4 minutes.

Arrange fish in serving bowls with sprouts and chickpeas. Return broth mixture just to a boil, then ladle over fish. Garnish with parsley leaves and serve immediately.

October 2009