Chilean Toasted Chickpea Stew with Hake, Fennel, and Warm Orange Pebre

Name: Chilean Toasted Chickpea Stew with Hake, Fennel, and Warm Orange Pebre
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: chilena
Ingredients: 21 oz hake fillets; 3 cups cooked chickpeas; 10.5 oz fennel bulb; 1 1/4 cups onion; 4 cloves garlic; 1/2 cup orange juice; 2 tsp orange zest; 1 1/2 cups tomatoes; 1/2 cup fresh cilantro; 2 tbsp green chili; 1/3 cup white wine; 2 cups vegetable broth; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp merken; 1 leaf bay leaf; 3 tbsp olive oil; 1 tbsp butter; 1 1/4 tsp salt; 1/2 tsp black pepper; 8.5 oz crusty bread

An original Chilean-inspired stew featuring toasted chickpeas, seared hake, sautéed fennel, and a warm orange pebre with cilantro and green chili. Comforting, aromatic, and balanced, it makes a distinctive main course with local character.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g hake fillets (skinless, en 4 porciones)
500 g cooked chickpeas (escurridos)
300 g fennel bulb (thinly sliced finas)
180 g onion (chopped diced small)
12 g garlic (chopped fino)
120 ml orange juice (freshly squeezed)
4 g orange zest (solo the parte superficial)
250 g tomatoes (diced small)
20 g fresh cilantro (chopped)
20 g green chili (chopped fino, without semillas if desired menos picante)
80 ml white wine (for desglasar)
500 ml vegetable broth (hot)
2 g ground cumin
1 g dried oregano
2 g merken
1 unit bay leaf
45 ml olive oil (divided)
15 g butter
8 g salt (or to taste)
2 g black pepper (freshly ground)
240 g crusty bread (for servir, tostada)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

42 g

Carbs

18 g

Fat

9 g

Fiber

33 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFishSulfitesGluten

Instructions

1
Preheat the oven to 220 °C / 425 °F. Pat the cooked chickpeas very dry with a clean towel. Toss them with 1 tablespoon olive oil, half of the ground cumin, a pinch of salt, a pinch of black pepper, and 1/2 teaspoon merken. Spread on a tray and roast for 18 minutes, stirring halfway through, until golden around the edges.
2
While the chickpeas roast, season the hake fillets with 1 teaspoon salt, the remaining black pepper, and the orange zest. Let them rest for 10 minutes.
3
Heat 1 tablespoon olive oil and the butter in a wide pot over medium heat. Add the onion, fennel, and garlic. Cook for 8 minutes, stirring, until the onion is translucent and the fennel is tender.
4
Stir in the remaining ground cumin, dried oregano, and bay leaf. Cook for 30 seconds to release the aromas. Add the white wine and scrape the bottom of the pot. Cook for 2 minutes until the alcohol reduces slightly.
5
Add the vegetable broth and half of the orange juice. Bring to a gentle simmer and cook for 8 minutes over medium heat so the fennel softens fully and the broth develops flavor.
6
In a bowl, mix the tomatoes, cilantro, green chili, the remaining orange juice, 1 tablespoon olive oil, the remaining merken, and a pinch of salt. Reserve this warm orange pebre.
7
Heat a nonstick skillet over medium-high heat with the last tablespoon of olive oil. Sear the hake fillets for 2 to 3 minutes per side, until just cooked and easily flaked. Remove carefully.
8
Remove the bay leaf from the pot. Add the roasted chickpeas to the broth and cook for 2 minutes so they integrate without losing their texture. Adjust salt if needed.
9
Add the seared hake in large pieces over the stew and cook 1 more minute over low heat so it absorbs some broth without drying out.
10
Toast the bread in the oven at 180 °C / 350 °F for 5 minutes or until crisp.
11
Serve the stew very hot in deep bowls. Spoon the warm orange pebre over the top and serve with the toasted bread.

Chef tips

If you want a brothier texture, add 100 ml more stock. Do not overcook the hake so it stays juicy. The pebre can be mixed right before serving to keep the cilantro bright and fresh.

Substitutions

You can replace the hake with reineta or another firm white fish. If you do not have fennel, use thinly sliced leek for a different but still aromatic profile. For a dairy-free version, replace the butter with more olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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