Cefalo Arrosto in Guazzetto di Ceci e Vongole con Salsa Verde

Name: Cefalo Arrosto in Guazzetto di Ceci e Vongole con Salsa Verde (Roasted Grey Mullet with Chickpea and Clam Guazzetto and Salsa Verde)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and pepper, to taste; 500 g dried chickpeas; 1 bunch mixed fresh herbs (thyme, bay leaf and rosemary); 3 tbsp extra virgin olive oil; 4 tbsp salsa verde,; 4 X 250 g grey mullet fillets, pin boned; Small bunch parsley; 1 red chilli; 500 g fresh clams; 10 ml prosecco DOC; 2 carrots; 1 large onion; 2 bulbs garlic; 1 celery stalk

Roasted Grey Mullet with Chickpea and Clam Guazzetto and Salsa Verde

Preparation info

Serves:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

Grey mullet is a lovely fish, often underestimated, it can be confused with sea bass for its white meat but mullets have a broad flat head and larger scales. Never overcook fish otherwise it becomes dry and tough. The salty clam and chickpea guazzetto works beautifully with the mild aromatic tanginess of homemade salsa verde.

Ingredients

500 g dried chickpeas
Salt and pepper, to taste
3 tbsp extra virgin olive oil

Method

Soak the chickpeas in cold water overnight.

Simmer the chickpeas with a pinch of salt, black pepper, a drizzle of olive oil, herbs and the trimmed vegetables. Once cooked let the chickpeas cool down in their own water. Discard the herbs and vegetables.

Blend some of the chickpeas with a bit of cooking water to obtain a purée to be used as base for the fish fillets and keep warm.