Fish Chickpea Stew

Ingredients

• 600 g white fish fillet (e.g., halibut, cod, sea bass)
• 2 tbsp lemon juice
• 1 bulb fennel
• 300 g chickpeas (canned)
• 2 Garlic cloves
• 1 Shallot
• 2 tbsp plant oil
• 400 g peeled tomatoes (canned)
• 300 ml fish stock
• 150 ml dry white wine
• Salt
• Pepper (freshly ground)
• paprika powder (to taste)
• 2 tbsp capers
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the fish, pat it dry and drizzle with lemon juice. Clean the fennel, wash, quarter, remove the core and slice into strips. Drain the chickpeas well.

2. 2.

   Peel the garlic and shallot and sauté in a tall pan over hot oil for 1–2 minutes until translucent. Add the fennel, cook briefly, then pour in the tomatoes, stock, and wine. Season with salt, pepper, and paprika, and simmer over medium heat for 20–25 minutes.

3. 3.

   Add the chickpeas and fish, let it cook through, and adjust seasoning with salt and pepper. Stir in the capers and serve sprinkled with parsley.