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Dice the onion, carrot and Celery and fry in a little olive oil for 10 minutes until starting to soften. Keep stirring to avoid them burning
Add the chopped garlic and fry until fragrant
Meanwhile, roast the tomatoes in a baking tray at 200C until softened
Slice the fennel into thin pieces and add to the pan. Fry for a couple of minutes until there's a nice colour
Add the white wine and allow to bubble for a couple of minutes. Add the fish stock and the chickpeas and boil for 15 minutes until the chickpeas are soft. Once the tomatoes are ready add them to the pan and squish them up to release their juices
For the final couple of minutes, add the seafood and simmer until cooked. Serve up immediately with Crusty bread, and a Sprinkling of basil and pul biber or chilli flakes.
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