Firm-fleshed halibut works best in this stew, but cod would also be a tasty, more delicate choice. Pair this dish with a side salad for a complete meal.
2 teaspoons olive oil, divided
2 ounces Spanish chorizo sausage, diced
1 cup chopped onion
3 garlic cloves, sliced
1/2 cup dry sherry
1/2 cup fat-free, lower-sodium chicken broth
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can no-salt-added diced tomatoes, drained
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
4 (5-ounce) skinless halibut fillets
4 (1/2-ounce) slices ciabatta bread
1 garlic clove, halved
How to Make It
Preheat broiler to high.
Heat a large sauté pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; sauté 3 minutes or until lightly browned. Add onion; sauté 3 minutes or until just tender. Add sliced garlic; sauté 1 minute. Add sherry; cook 1 1/2 minutes, scraping pan to loosen browned bits. Stir in broth and next 5 ingredients (through chickpeas); stir to combine. Nestle halibut fillets in stew; spoon tomato mixture over fillets. Cover and simmer 5 minutes or until fish flakes easily with a fork or desired degree of doneness.
Place ciabatta slices on a baking sheet. Broil 1 minute or until toasted. Brush toasts with remaining 1 teaspoon oil; rub toasts with cut sides of halved garlic clove. Serve toasts with stew.
Made to directions with some ingredient changes: diced a full link of chorizo and subbed clam broth for chicken and cannellini for chickpea. Spinach-mushroom salad, stew & garlic toast made a pretty good weekend lunch.
I've made this twice, and it was a big success both times. Served it tonight for New Year's Eve and I replaced the garbanzo beans with black-eyed peas to bring "luck" for the coming year. It's so fast and easy AND my kids ate it. Will consider this recipe a staple in our house.
Great mix of flavors and brilliant pairing with the garlic toast! Mashing up the fish while eating helps distribute the flavors more. Also, dry vermouth can be substituted for the sherry. A very easy and lovely Spanish dinner!
Very nice change of pace. I'm trying to add more fish to our weekly dinner menus and I had a pc of frozen hake from TJ's that needed to be used and it worked out very well in this stew. Can't find Spanish chorizo around here but had linguica (Portuguese sausage) as a substitute. Made enough for dinner and leftovers. Will keep in mind for future dinners.
This stew is delicious. I have never made or eaten a fish stew before mainly because i have this unfounded aversion to fish and tomatoes and fish and soup, but no longer. This was fast and easy and full of flavor. As with most stews it was even better the second day. I didn't have halibut, so I used cod. This will be a mainstay for me this winter.