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Pan-Roasted Halibut with an Iberian Stew of Chickpeas, Chorizo, and Cabbage

Happy Friday TBSH friends! Angela here! The weekend is knocking on the door, the sun is shining, and the temps are cooler! It’s going to be a great weekend! And, I have a recipe that you must try! It is so delish! It does require about 40 minutes of hands-on time so the weekend is a great time to give it a try for the first time.

This recipe actually comes from a Neiman Marcus cookbook that was published in 2003. My dear friend James gave me this cookbook 13 years ago! Where has the time gone??

To Be Simply Happy: James and me

 

In any case, this is one of my favorite recipes from the cookbook and I wanted to share it with you today.

It may sound strange to pair fish and meat, but you will be pleasantly surprised the way these flavors come together. Since halibut is a rather mild tasting fish it really picks up on the flavors from the chorizo. I love halibut!

The “stew” also makes a great appetizer or side dish! You can substitute sea bass or grouper for the halibut.

To Be Simply Happy: Halibut

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For the seasoning:

  • 2 tablespoons ground coriander
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

For the Iberian Stew:

  • 4 tablespoons olive oil
  • 4 ounces Spanish style chorizo (I used the tube kind that is ground)
  • 1 tablespoon minced garlic
  • 1 cup diced white onion
  • 1/2 cup peeled and finely diced carrot
  • 1/8 teaspoon dried oregano
  • 1 cup shredded cabbage
  • 1 large can (19 ounces) chickpeas, drained and rinsed
  • 1 cup of chicken stock
  • Salt and freshly ground pepper, to taste
  • 1/4 cup minced fresh cilantro

For the halibut:

  • 4 halibut filets, about 6 ounces each
  • 4 tablespoons olive oil
  • 1/4 cup fresh cilantro leaves

SERVES 4

TOTAL TIME: 1 hour 10 minutes

TO PREPARE:

  • 1. To prepare the seasoning, combine the coriander, Old Bay seasoning, salt, and pepper in a bowl and set aside (if not using immediately, transfer to an airtight container and store in a cool, dry space).
  • 2. To prepare the stew, pour 2 tablespoons of the olive oil into a saute pan and set over medium-high heat. Add the chorizo and saute for 2 to 3 minutes, until it begins to brown. Remove with a slotted spoon and transfer to a mixing bowl. Using a fine-mesh strainer, strain and reserve the colored and well-flavored oil for finishing the dish.
  • 3. Pour the remaining 2 tablespoons of olive oil into a saucepan and set over medium heat. Add the garlic and saute for about 1 minute, stirring occasionally with a wooden spoon, until golden brown; the garlic should be caramelized but not burned. Add the onion, carrot, and oregano, and continue to cook for about 3 minutes, until the onion is translucent. Turn down the heat to low and add the cabbage. Cook for 3 minutes longer, stirring occasionally.
  • 4. Add the chickpeas and chicken broth, and season with salt and pepper. Bring to a simmer and continue to cook over low heat, uncovered, for 10 to 15 minutes, so that some of the broth evaporates and the flavors come together. Add the cooked chorizo and the cilantro and keep warm.
  • 5. Preheat the oven to 350°F (175°C).
  • 6. Place the halibut fillets on a large plate and drizzle with 2 tablespoons of the olive oil, brushing the oil to completely cover the fish. Evenly coat each fillet with about 1 tablespoon of the reserved Seafood Seasoning. Pour the remaining 2 tablespoons of olive oil into an oven-proof saute pan or skillet and set over medium-high heat. Carefully place the fillets in the pan and saute for 2 to 3 minutes, letting the fillets brown and form a crust on the first side. Turn the fillets over with a spatula and transfer the pan to the oven. Roast for about 10 minutes, until the fillets are firm and flake easily when gently pierced with a fork. Meanwhile, gently warm the reserved chorizo oil in a small saucepan or skillet.
  • 7. To serve, spoon equal amounts of the stew into the middle of warm pasta bowls or serving plates. Arrange a halibut fillet on top and garnish with the scallions and cilantro. Drizzle 1 teaspoon of the flavored chorizo oil around each fillet.

CHEF’S NOTE

  • Spanish chorizo is available at good grocery stores or specialty food markets. The beautiful red coloring it gives to the oil in which it is cooked comes from its large quantity of paprika. This stew also makes a great appetizer or an accompaniment for grilled shrimp. You can substitute sea bass or grouper for the halibut.

Please come back and comment after trying this recipe? I’d love to know how you liked it!

Bon appetite! Angela

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