Number 7: Fish and Bean Soup

Fish! Beans! I…don’t have anything to say about those!

I forgot to showcase the stock and wine.

The Dish: Fish and Bean Soup

A soup made by simmering white trout and chickpeas. A simple yet wholesome dish. Ingredients are – get this – White Trout and Chickpeas.

The Research: It’s fish and beans. It’s widely-available fish and widely-available beans. There will be no substitutions today. The only question to answer is how to make it. I could’ve just simmered the fish in the bean water, I guess, but instead I think I’ll make a take on cioppino, a seafood soup.

The Method: Before you do anything, chop some potatoes into your desired size and cut your trout into bite-sized pieces. Toss your fish with salt, pepper, and lime juice, then let it sit until you use it. Don’t do this too far in advance – you don’t wanna let it sit in the lime juice too long, because it’ll cook the fish to some degree (that’s how they make ceviche).

We start the cooking, as we often do, by sautéing some diced onions in a large pot in olive oil. Once translucent, hit them with 6 crushed cloves of garlic, and once that’s smelling good, hit it with a generous squeeze of tomato paste and combine the mixture. Given how often this is done, I’m surprised there isn’t a clever nickname for it, like “OG Paste” or something.

Anyway, once that mixture is cooked for a few minutes, you’re gonna wanna drop in a 28-oz can of crushed tomatoes. Bring the tomatoes to a boil, then drop in one cup of seafood stock and one cup of dry white wine, followed by your canned chickpeas and potatoes. Give it a stir, bring it to a boil and simmer until the potatoes are fork-tender (about 30 minutes for me, but this will vary widely).

Once the potatoes are melt-in-your-mouth soft, put in your trout, and return to boil, then simmer until cooked. Serve immediately – or don’t, I’m not your dad, as far as I know.

The Result: Oh my. As it was cooking it smelled too much of wine and tasted a little sour, but the end result was nothing short of amazing. Every element of the soup was delicious – even the chickpeas, which I assumed would kind of disappear into the final dish. I recommend eating it with oyster crackers, and you’ll have a lot of opportunities – this recipe definitely makes leftovers aplenty. I guess you could say that the fish was delish and made quite a dish.

Disclaimer: This is a fan-based blog and has no affiliation with Nintendo or any other rightsholders of Fire Emblem, Fire Emblem Three Houses, or any other associated brands. Seriously, don’t leave it in the lime juice too long.