Chickpea Soup with Perch and Roasted French Fry Potatoes
Process and Ingredients:
We layed our fish fillets (about a pound) in a baking dish and added 1/2 cup of white wine and the juice of 1/2 a large lemon, as well as a few cloves of garlic. The breadcrumb mixture went on top of the fish and we baked the dish at 375 degree Fahrenheit for about 15-20 (making sure to brown the breadcrumbs but not overcook the fish).
The French fries were baked in oven with olive oil, Kosher salt, and freshly ground pepper for about 30 minutes at 375 degree Fahrenheit (we used three large potatoes). The arugula salad was dressed with our basic vinaigrette dressing.
The soup recipe is embarrassingly simple and includes 7-10 finely chopped scallions, 2-3 cups of chickpeas (soak your own and do not use the canned variety as they are much better this way and coast much less), and about 6-7 cups of water. Add Kosher salt and freshly ground black pepper and simmer the ingredients for 45-90 minutes (the longer you simmer the deeper the flavor). Note: the chickpeas should be cooked ahead of time.
We paired the meal with a Barossa Valley (Australia) Shiraz (80 percent) / Grenache (20 percent) red blend.