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Halibut and Chorizo Stew with Garlic Toasts

Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield Serves 4 (serving size: 1 fillet, about 1 1/4 cups stew, and 1 toast)
Sustainable Choice.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.

Ingredients

  • 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

Nutrition Information

  • calories 422
  • fat 12.4 g
  • satfat 2.9 g
  • monofat 5.8 g
  • polyfat 1.8 g
  • protein 39.2 g
  • carbohydrate 31.2 g
  • fiber 4.8 g
  • cholesterol 58 mg
  • iron 3.8 mg
  • sodium 702 mg
  • calcium 126 mg

How to Make It

  1. Preheat broiler to high.

  2. 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.

  3. 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.