PAN ROASTED SNAPPER IN WHITE BEAN AND CHICKPEA BROTH WITH ROASTED GARLIC AIOLI

Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1 head roasted garlic, cloves removed and peeled
1 cup good quality mayonnaise
Salt and pepper
1 tablespoon pure olive oil
3 tablespoons finely chopped garlic
1/2 cup white wine
4 cups shrimp stock or clam juice
2 cups cooked chickpeas
Salt and pepper
1 cup cooked white beans
1 tablespoon chopped fresh thyme
4 snapper fillets, about 6 ounces each
2 tablespoons pure olive oil
Salt and pepper
White bean and chickpea broth
Sauteed spinach - spinach, butter, salt and pepper

Steps:

Roasted Garlic Aioli:
Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper.
White Bean & Chickpea Broth:
Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper.
Snapper:
Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes. Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.