Halibut And Chickpea Soup
- 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
- 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.
- 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.
- 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)