Halibut and Chickpea Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. The slightly salty broth and fresh herbs in this easy fish stew are delicious soaked up with crusty bread. Ingredients:
1 teaspoon olive oil, plus more for drizzling |
3/4 cup chopped onion |
1 teaspoon fennel seeds, crushed |
1 small sprig fresh rosemary (about 4 in.) |
4 tomatoes (about 1 lb.), roughly chopped |
1 can (14 oz.) chickpeas (garbanzos), drained |
1/2 cup dry white wine |
6 cups reduced-sodium chicken broth |
1 pound white fish fillets such as halibut or cod |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup chopped flat-leaf parsley leaves |
Directions:
1. Heat 1 tsp. oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add fennel seeds, rosemary, tomatoes, chickpeas, wine, and broth and cook, covered, until boiling.
2. Meanwhile, cut fish into 1-in. chunks and add to boiling broth. Reduce heat and simmer until fish is cooked through and pulls apart when poked with a fork, about 3 minutes. Remove rosemary sprig, season with salt and pepper, and spoon into bowls. Drizzle each serving with oil, sprinkle with parsley, and serve with warm, crusty bread.
3. Note: Nutritional analysis is per serving.
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