Time: 30 minutes. The slightly salty broth and fresh herbs in this easy fish stew are delicious soaked up with crusty bread.
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
How to Make It
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.