Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 6

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.

Laraine Perri
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 1 fillet, about 1 1/4 cups stew, and 1 toast)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

422 calories; fat 12.4g; saturated fat 2.9g; mono fat 5.8g; poly fat 1.8g; protein 39.2g; carbohydrates 31.2g; fiber 4.8g; cholesterol 58mg; iron 3.8mg; sodium 702mg; calcium 126mg.
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