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Halibut and Chickpea Soup

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

Nutrition Information

  • calories 224
  • caloriesfromfat 30 %
  • protein 22 g
  • fat 7.6 g
  • satfat 0.9 g
  • carbohydrate 14 g
  • fiber 3.6 g
  • sodium 1083 mg
  • cholesterol 24 mg

How to Make It

  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.