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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