Halibut And Chickpea Soup

By Sunset
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1 teaspoon olive oil, plus more for drizzling

3/4 cup chopped onion

1 teaspoon fennel seeds, crushed

1 small sprig fresh rosemary (about 4 in.)

4 tomatoes (about 1 lb.), roughly chopped

1 can (14 oz.) chickpeas (garbanzos), drained

1/2 cup dry white wine

6 cups reduced-sodium chicken broth

1 pound white fish fillets such as halibut or cod

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup chopped flat-leaf parsley leaves

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