Halibut and Chickpea Soup Recipe – Sunset Magazine

Ingredients

• 1 teaspoon olive oil, plus more for drizzling
• 3/4 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
• 1/2 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
• 1/2 cup chopped flat-leaf parsley leaves