Cod + Chickpea Stew

Serves 4 | Prep Time: 15 minutes | Cook Time: 25 minutes

This fish stew is quick and easy to put together. Opt to switch out the fish for clams (a great source of omega-3 fatty acids).

Ingredients

2-3 tbsp extra virgin olive oil
2 shallots, small dice
6 garlic cloves, micro planned
1-2 tsp red chilli flakes
1-2 tsp fennel seeds
1, 15oz can chopped tomatoes
1 cup of water or chicken stock
1/4 cup parsley chopped
1, 15oz chickpeas (can)drained and rinsed
1 bunch broccoli rabe, chopped (or 1 bunch spinach)
1 1/2 pounds cod fillet or any other firm white fish, cut into 1-inch pieces

Chef Tips

Try other combinations
– white beans and chorizo
– Linquica and kale (sub in smoked paprika for the fennel seeds

Preparation

Step 1
Preheat a Dutch oven over medium heat. Sweat the shallot, season with a pinch of salt
and cook until softened; about 5-6 minutes. Add the garlic, chilli flakes and fennel seeds
and saute for another minute until nice and fragrant.

Step 2
Add the tomatoes water (or chicken stock), bring to a simmer and cook for 15 minutes
until the sauce enriches and thickens, then toss in the broccoli rabe and chickpeas.
Season with salt. Remember, to season as you go along in the cooking process.

Step 3
Once the sauce is to your liking, place the cod in the stew. Simmer, partially covered,
until the fish is cooked through; about 5-6 minutes.

Step 4
Add in in the parsley. Check for seasoning one last time. Serve right away