This was a nice & light but flavorful soup. I was afraid it might be too bland but despite being light, it was not bland. We also used orange roughy because halibut was twice as expensive. Definitely a keeper & a nice treat after all the heavy holiday fare.
Halibut and Chickpea Soup
Photo: Annabelle Brakey; Styling: Dan Becker
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Amount per serving
- Calories: 224
- Calories from fat: 30%
- Protein: 22g
- Fat: 7.6g
- Saturated fat: 0.9g
- Carbohydrate: 14g
- Fiber: 3.6g
- Sodium: 1083mg
- Cholesterol: 24mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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