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!
Halibut and Chorizo Stew with Garlic Toasts
Photo: Johnny Autry; Styling: Missie Neville Crawford
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.
Yield: Serves 4 (serving size: 1 fillet, about 1 1/4 cups stew, and 1 toast)
More From Cooking Light
Amount per serving
- Calories: 422
- Fat: 12.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 1.8g
- Protein: 39.2g
- Carbohydrate: 31.2g
- Fiber: 4.8g
- Cholesterol: 58mg
- Iron: 3.8mg
- Sodium: 702mg
- Calcium: 126mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews