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Halibut and Chickpea Soup
Ingredients
  • 1 teaspoon olive oil, plus more for drizzling
  • ¾ 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
  • ½ 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
  • ½ cup chopped flat-leaf parsley leaves
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