Grab a spoon and dig into a steaming bowl of this one-pot stew that’s packed with cod and chickpeas to satisfy all appetites.
- Total time 30 minutes
- Portion size 4 servings
In large pot, heat 2 tbsp of the oil over medium heat; cook onion, fennel, garlic, fennel seeds (if using) and salt, stirring occasionally, until softened, about 5 minutes.
Stir in tomatoes, chickpeas, clam juice and 1 cup water; bring to boil. Reduce heat to medium; cook until slightly thickened, about 10 minutes.
Add fish; cook for 2 to 3 minutes.
Divide among bowls. Drizzle with remaining 1 tbsp oil; sprinkle with pepper and reserved fennel fronds. Serve with baguette (if using).
Test Kitchen Tip: Use canned San Marzano tomatoes for the best flavour.