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 mixture of smoky/spicy flavor from chorizo...served over some white jasmine rice to absorb the leftover moisture in the stew
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!
Great recipe! Used the same ingredients as mentioned. Just let the mixture cook a little bit longer before adding the fish to be "creamier"
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.
My husband and I both loved this stew. It was easy and seems foolproof. Used cod and didn't have any parsley, but it still worked well. Didn't try the garlic toast.
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.