Name: Cod, Chickpea, Tomato & Fennel Stew with Toasted Sourdough
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 1420 ml chicken or vegetable broth; 1.02 kg cod fillet; 3 (398 ml) cans diced tomatoes; 3 fennel bulbs; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 6 slices sourdough bread; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Cod, Chickpea, Tomato & Fennel Stew with Toasted SourdoughCod, Chickpea, Tomato & Fennel Stew with Toasted Sourdough — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

1420 ml chicken or vegetable broth

1.02 kg cod fillet

3 (398 ml) cans diced tomatoes

3 fennel bulbs

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

6 slices sourdough bread

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Trim off root ends and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Place in a medium bowl.

Peel, trim, and small dice carrots. Add to the bowl with the fennel.

Trim and small dice celery. Add to the bowl.

Peel, halve, and small dice onions. Peel and thinly slice garlic. Add both to the bowl with the other veggies.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, garlic, and spices; cook, stirring occasionally, until veggies are starting to soften 4-5 minutes.

Meanwhile, drain and rinse chickpeas in a colander.

When the veggies have started to soften, add chickpeas, broth, and tomatoes to the pot, then stir to combine the stew. Bring to a boil over high heat, then reduce heat and simmer until veggies and chickpeas are tender, about 5 minutes.

While the stew is cooking, preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Pat cod dry with paper towels and cut into bite-sized pieces. Season with salt and pepper.

When the veggies are tender, add cod to the stew. Continue to cook, stirring occasionally, until the cod is opaque and cooked through, 4-5 minutes more. Remove from heat.

Meanwhile, arrange bread on a large baking sheet pan. Place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Divide stew between bowls and serve with toast on the side. Enjoy!

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