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Title: Provencal Fish Stew
Categories: Seafood, Vegetables, Chilies, Beans, Greens
Yield: 4 servings

1 c Cooked or canned chickpeas
4 tb Olive oil
1 c Fresh bread crumbs
Salt & ground black pepper
1 tb Minced garlic
1/4 c Nicoise or oil-cured olives;
- pitted, chopped
1 tb Capers; chopped
3 Anchovy fillets; finely
- chopped
2 tb Tomato paste
1 lb Spinach
2 c Fish or vegetable stock, or
- water
pn Red chile flakes
8 oz Squid; roughly chopped
8 oz Shrimp; roughly chopped

Drain chickpeas. If you used dried, reserve cooking
liquid; if they are canned, discard the liquid and rinse
the chickpeas. Put 2 tablespoons oil in a large skillet
over medium heat. When it’s hot, add bread crumbs,
sprinkle with salt and pepper and cook, stirring
frequently, until they’re crisp and toasted, 3 to 5
minutes. Remove from pan.

Add the remaining 2 tablespoons oil to the skillet;
increase heat to medium-high. When oil is hot, add
garlic, olives, capers and anchovies. Cook, stirring
occasionally, until fragrant, a minute or two. Add
tomato paste and cook, stirring occasionally, until it
darkens slightly, 2 to 3 minutes.

Start adding spinach a handful at a time; keep stirring
until all the spinach fits in the pan and starts to
release its water; sprinkle with a little more pepper,
then add the stock, chickpeas and red chile flakes if
you’re using them. Adjust the heat so the mixture
bubbles gently but steadily, then stir in the squid and
the shrimp. Cook until the seafood is just cooked
through, 2 to 3 minutes.

Taste and adjust the seasoning. Divide among bowls,
sprinkle with bread crumbs and serve.

By: Mark Bittman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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