Chickpea, Fish and Olive Stew |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another delicious find! Ingredients:
1 tablespoon olive oil |
1 onion, halved, thinly sliced |
2 garlic cloves, thinly sliced |
100 ml dry white wine |
2 fresh bay leaves |
800 g whole canned tomatoes |
400 g chickpeas, rinsed, drained |
1/4 cup small black olives |
200 ml water |
salt and pepper, to taste |
600 g firm skinless white fish fillets |
1/2 cup flat leaf parsley, finely shredded |
Directions:
1. Heat oil in a large deep frypan and cook onion over medium-low heat, stirring, for 5 minutes or until soft but not coloured.
2. Add garlic, wine and bay leaves.
3. Increase heat to medium, allowing the wine to simmer and reduce for 2-3 minutes.
4. Add the tomatoes, chickpeas, olives and water, and simmer gently for 15 minutes, stirring occasionally to break up tomatoes.
5. Season to taste with salt and pepper.
6. Cut the fish into bite-sized chunks, slip into the stew and simmer gently for 6-8 minutes until it starts to flake.
7. Stir in parsley and spoon among bowls to serve.
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