Halibut and Chick Pea Chorizo Stew

January 23, 2013 by Kenmore

Executive Chef Billy of the Cooking Light Marketing Kitchen shares with us how to make a Halibut and Chick Pea Chorizo Stew recipe. Tune in to the video to learn how to make this delicious dish and hear some great health tips.


preparation time
15 mins

cook time




2 teaspoons olive oil divided

2 ounces Spanish chorizo sausage diced

1 cup chopped onion

3 garlic cloves sliced

0.5 cup dry sherry

0.5 cup fat-free, lower-sodium chicken broth

1.5 tablespoons chopped fresh flat-leaf parsley

0.25 teaspoons kosher salt

0.25 teaspoons freshly ground black pepper

1 28-ounce can no-salt-added diced tomato drained

1 15-ounce can no-salt-added chickpeas (garbanzo beans) rinced and drained

4 5-ounce skinless halibut fillets

4 1/2-ounce slices ciabatta bread

1 garlic clove halved


Preheat broiler to high. Heat a large saut pan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; saut 3 minutes or until lightly browned. Add onion; saut 3 minutes or until just tender. Add sliced garlic; saut 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.


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