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
preparation Time15 mins
cook Time
20 mins
servings
4
calories
965 per serving
ingredients
- 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
directions
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.
