Best Pan Roasted Snapper In White Bean And Chickpea Broth With Roasted Garlic Aioli Recipes

Roasted Chickpeas image

Provided by Alton Brown

Time 9h10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 5

1 pound dried chickpeas
1/4 cup plus 1 teaspoon red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt, divided

Steps:

Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
Heat the oven to 400 degrees F.
Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

Pan Roasted Cod with Linguica-Chickpea Broth image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus 2 tablespoons
2 shallots, finely diced
1 cup dry white wine
Pinch saffron
6 cups homemade clam or fish stock
1/2 cup cooked white beans
1/2 cup cooked chickpeas
1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
24 cultivated mussels, scrubbed and de-bearded
2 tablespoons cold butter
1 tablespoon fresh lemon juice
3 tablespoons chopped parsley, plus more, for garnish
Salt and freshly ground pepper
4 (6-ounce) cod fillets

Steps:

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
Heat remaining olive oil in a large saute pan over medium-high heat.
Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.