Mediterranean Fish and Chick Pea Stew

This rich and hearty stew can be cooked up in one pot and it's quick. Leftovers also save well in the refrigerator - and you might find it tastes better one or two days later!

1 large carrot, peeled and diced
1 small onion, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 Tbsp tomato paste

1 quart chicken broth
1/4 cup dry white wine
2 Tbsp pesto
1 can chick peas, rinsed and drained

1 lb cod cut into 1-inch pieces

Heat a dash of olive oil in a soup pot and sauté the mirepoix - onion, carrot and celery - until softened and slightly caramelized, about 10 minutes.

Add the garlic and cook another 2-3 minutes. Add the tomato paste and cook it down for about 5 minutes over medium-high heat, to darken the color and develop the flavor. Add a dash of olive oil if it gets too dry.

Add the broth, wine, pesto and chick peas and bring to a gentle boil. Reduce to a simmer and cook for about 20 minutes, to soften the chick peas and enrich the flavor.

Just before you are ready to eat, add the fish and heat through until just cooked through, about 4-5 minutes.

Serves 4.

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