Being in a coastal town, the dinner had to be seafood. We were lucky to be able to grab a last minute cancellation at well-known fish restaurant in town. We were all set.
Having over 2 hours to spend before dinner, we decided to go for a walk by the bay enjoying the rugged coast line… We ended up walking a lot further, all the way from the lighthouse to downtown. So we had to take the main road back to the hotel.
As we walked along Lighthouse Avenue, something caught our attention. The sign said “Passionfish”. Even though we were on the other side of the street, we had to check out the menu. (Menu browsing is one of my favorite pastime.) Something smelled good too. Zagat rated… Food 25, Service 21.. Both very good signs. And the menu sounded really interesting, much more than our original reservation. OK, we decided, we are eating here.
We cancelled the other reservation, and ended up having our anniversary dinner at Passionfish. It was a good decision.
One of the specials they had that night was Moroccan Chickpea Chowder with green onion lime cream. The thing is, people at the next table convinced us that we had to have this out-of-this-world calamari salad, and duck confit, so we decided to skip the soup. BUT! Food-obsessed me had to try this some way. (Don’t worry, I didn’t beg the waitress to give me a sample.)
Since I had a garlic, onion, and chorizo mixture left over in the fridge I made for Portuguese cabbage rice, I decided to make it up at home as soon as I came home.
Since I didn’t even see the soup, it may be very different from the original version at Passionfish, but none the less, it was super fast and delicious (I’d say for this version, Zagat rating 27). If you make it, you’ll be shocked how easy and flavorful it is.
Chickpea Chowder with green onion lime cream
- Heat 1 can chickpeas, 1/2 cup cooked chorizo mixture and 2 cup chicken stock. Puree. If you just serve this hot, it’s super delicious, especially with drizzle of EVOO, lemon juice, cream or butter.
- (Optional) Puree green onion and creme fraiche with hand blender or in a mini-bowl in a food processor. Mix lime juice. Add to the hot soup.
For the detailed review of Passionfish restaurant I posted on Foodbuzz, click here.