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🍽️ Fish with Chickpeas and Fennel

382 kcal · 30 min · 4 servings

Ingredients

• 600 g white fish fillet (e.g. halibut, cod, dogfish)
• 2 tbsp lemon juice
• 1 bulb fennel
• 300 g chickpeas (can)
• 2 garlic cloves
• 1 shallot
• 2 tbsp vegetable oil
• 400 g peeled tomatoes (can)
• 300 ml fish stock
• 150 ml dry white wine
• salt
• pepper (from the mill)
• paprika powder (to taste)
• 2 tbsp capers
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the fish under cold water and pat it dry with a kitchen towel.
2. 2. Drizzle some lemon juice over the fish.
3. 3. Remove the tough stems and outer leaves from the fennel.
4. 4. Wash the fennel and cut it into quarters.
5. 5. Cut the fennel quarters into thin strips.
6. 6. Let the chickpeas drain well in a sieve.
7. 7. Peel the garlic clove and the shallot.
8. 8. Finely chop the garlic and the shallot.
9. 9. Heat the oil in a deep pan.
10. 10. Fry the garlic and shallot in the hot oil for 1 to 2 minutes until soft and translucent.
11. 11. Add the fennel strips to the pan.
12. 12. Sauté the fennel briefly.
13. 13. Add the tomatoes to the pan.
14. 14. Pour the meat or vegetable stock over the ingredients.
15. 15. Pour in the wine.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Season the mixture with paprika powder.
19. 19. Let the dish simmer on medium heat for 20 to 25 minutes.
20. 20. Add the drained chickpeas to the pan.
21. 21. Add the fish to the pan.
22. 22. Let the fish and chickpeas cook through.
23. 23. Taste the dish again and adjust with salt.
24. 24. Taste the dish again and adjust with pepper.
25. 25. Stir the capers into the dish.
26. 26. Sprinkle the finished dish with fresh parsley.
27. 27. Serve the dish directly from the pan.

Nutrition per serving

• kcal: 382
• Protein: 42 g · Fett/Fat: 11 g · Carbs: 19 g