Total Time
30 Mins
Yield
Serves 6 (serving size: 2 cups)
Photo: Annabelle Brakey; Styling: Dan Becker

How to Make It

Step 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

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

Note: Nutritional analysis is per serving.

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