Directions:
- Heat 1 tsp. oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add fennel seeds, rosemary, tomatoes, chickpeas, wine, and broth and cook, covered, until boiling.
- Meanwhile, cut fish into 1-in. chunks and add to boiling broth. Reduce heat and simmer until fish is cooked through and pulls apart when poked with a fork, about 3 minutes. Remove rosemary sprig, season with salt and pepper, and spoon into bowls. Drizzle each serving with oil, sprinkle with parsley, and serve with warm, crusty bread.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1343.72 Kcal (5626 kJ) | ||
| Calories from fat | 635.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.66g | 109% | |
|---|---|---|---|
| Cholesterol | 208.61mg | 70% | |
| Sodium | 6085.29mg | 254% | |
| Potassium | 4246.11mg | 90% | |
| Total Carbs | 53.29g | 18% | |
| Sugars | 23.02g | 92% | |
| Dietary Fiber | 12.38g | 50% | |
| Protein | 91.32g | 183% | |
| Vitamin C | 112.3mg | 187% | |
| Iron | 8.4mg | 47% | |
| Calcium | 303.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 50.55 Kcal (212 kJ) | ||
| Calories from fat | 23.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 109% | |
|---|---|---|---|
| Cholesterol | 7.85mg | 70% | |
| Sodium | 228.94mg | 254% | |
| Potassium | 159.75mg | 90% | |
| Total Carbs | 2.01g | 18% | |
| Sugars | 0.87g | 92% | |
| Dietary Fiber | 0.47g | 50% | |
| Protein | 3.44g | 183% | |
| Vitamin C | 4.2mg | 187% | |
| Iron | 0.3mg | 47% | |
| Calcium | 11.4mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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