Halibut and Chick Pea Chorizo Stew

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.

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preparation Time
15 mins

cook Time
20 mins


965 per serving


  • 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 teaspoons kosher salt
  • 1/4 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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