Fish Stew with Fennel, Tomatoes and Chickpeas

Wintery and health are not exactly synonymous words. I'm already feeling a little porky this post-summer season (determined not to let myself think that it's winter just yet). This feeling may have something to do with the fact that the last 4 weekends have entailed roasts. And stews of the unhealthy variety (to be distinguished from the healthy variety, like THIS delicious and healthy alternative.

This is basically a soupy, stewy amalgam of autumn-feeling vegetables (fennel, tomatoes, celery, onions), with some chickpeas thrown in for protein, some fish for more protein, wine for...for the soul, and lemon to give it a fresh lift.

You know what I should have done? Thrown some fresh pesto on the top made from the last of my dying basil!

While this was my mid-week effort at pretending I'm going to eat healthily, you can bet that will be out the window this weekend. It's easter, and I'm not going anywhere! This will be my last weekend of sweet, sweet freedom before I start my PAS study. I am going to pray that it rains (sorry all you folk looking for a lovely sunny weekend away in Taupo or the like). I am going to bake. I am going to cook. I am going to sit on the couch and gorge myself silly. And I am going to rejoyce in it!

Stay tuned for the amazing exploits of Culinary Mags and her Ever-Expanding Stomach! (God damn I am an attractive woman)

Fish Stew with Fennel, Tomatoes and Chickpeas (Serves 4-6)

2 large onions, sliced
1 medium sized fennel bulb, stalks removed, tips reserved for garnish, sliced
2 stalks of celery, finely chopped
2T tomato paste
1 good pinch of chilli flakes (how much will depend on how hot you like your food, and how hot your chilli flakes are)
1T dried thyme
1c white wine
400g can tinned tomatoes
1 litre stock (vegetable or fish stock works best here - Campbell's Real Stock is good when you don't have time to make your own)
2 bay leaves

1 1/2c cooked chickpeas (use canned if you need to, but drain and rinse them well)

500g firm fleshed white fish fillets (I used some butterfish which Matt caught the day before)

Salt and pepper

Finely grated zest of 1 lemon

Chunky, crispy croutons to serve (optional)

Get a stove-top casserole dish onto the heat with 1T oil. Sautee the onion, fennel, and celery in the oil in until they start to soften. Add the tomato paste and cook for a minute or so longer. Add the chilli flakes, thyme and wine, and let the wine bubble away until the liquid has mostly evaporated.

Now add the tomatoes, stock, and bay leaves. Bring to the boil, cover, and simmer over a low heat for 30 minutes.

Once the 30 minutes is up, remove the lid and add the chickpeas. Stir to distribute, then add the whole fish fillets, making sure they are completely covered with the soup. Simmer uncovered for 10 minutes or until the fish is cooked through.

Taste, and adjust the salt and pepper if necessary.

Ladle out into soup bowls and sprinkle over the lemon zest, fennel tips, and croutons (if using).