Fish Stew

Not something I make that often but Fred had a hankering. This is so easy and delicious. Could even make for a dinner party.

  • 1 cup canned chickpeas – rinsed
  • 1/2 cup fresh bread crumbs (I used Panko)
  •  Kosher salt and ground black pepper to season
  • 1 chopped shallot
  • ¼ cup niçoise oil-cured olives, pitted and chopped
  • 2 tablespoon capers
  • 3 anchovy fillets, finely chopped
  • 2 tablespoons tomato paste
  • 12 ounces baby spinach
  • 2 cups fish (you could use veggie stock or water too)
  •  Pinch red chile flakes
  • 8 ounces squid sliced into rings
  • 8 ounces shrimp

In a large deep skillet cover the bottom with olive oil. Add in the panko with kosher salt to taste and brown. About 3-4 minutes. Set aside.

Using the same skillet, put in more olive oil and add the shallot, olives, capers and anchovies. Saute a few minutes until combined and starting to caramelize. Add in the tomato paste and continue stirring until a bit browned. Maybe 1-2 minutes.

Next add in the spinach slowly. I added it in three separate times until the spinach was soft and combined. Add in the chickpeas.

Now add in the fish broth and a few pinches of red chili flakes. Bring this to a low boil and then simmer. Add the squid and shrimp and cook until they are done.

Scatter the breadcrumbs over the top and serve. Key is a good piece of bread for some sopping up the liquid on the side.