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.