Photo: Annabelle Brakey; Styling: Dan Becker
Total Time
30 Mins
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.

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.

Ratings & Reviews

falljunelaker's Review

December 30, 2012
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.

deannelc's Review

February 18, 2012
I liked this soup. It was quick and easy to prepare. I made it with cod because that's what was available. I would rate this recipe higher, but my husband & one of my kids really didn't like the soup. I may try it again with halibut instead of cod to see if that goes over any better.

juliesmithyl's Review

January 18, 2010
this soup was so easy and light. VERY tasty and gourmet. I used orange roughy instead of halibut since halibut is so expensive. This one is a keeper!!