Halibut and Chickpea Soup
Photo: Annabelle Brakey; Styling: Dan Becker
Time: 30 minutes. The slightly salty broth and fresh herbs in this easy fish stew are delicious soaked up with crusty bread.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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
Step 1
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.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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