Halibut And Chickpea Soup

  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.

olive oil, onion, fennel seeds, rosemary, tomatoes, chickpeas, white wine, chicken broth, white fish, salt, freshly ground black pepper, flatleaf

Taken from www.myrecipes.com/recipe/halibut-chickpea-soup (may not work)

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