MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 Garlic; minced
    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 tb
  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 tb 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.
  
  Recipe by Mark Bittman
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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