Braised halibut with chickpeas and chorizo

“Spain has some of the best ingredients in the world. Of all the amazing produce you can find in the markets there, the pork products have to be the best of the bunch. Chorizo sausage is made from pork, salt and pimentón peppers, which give it a fantastic smoky flavour and rich colour. Look out for the picante (spicy) version, and try to buy soft cooking chorizo, rather than the dry-cured version, which is better for slicing.” - James

Image credit: Tara Fisher

Ingredients

250g cooking chorizo
2 banana shallots
2 garlic cloves
2 fresh thyme sprigs
6 tomatoes
400g tinned chick peas, drained and rinsed
200ml white wine
500ml chicken stock
4 x 200g thick fillets halibut on the bone
2 tbsp fresh at-leaf parsley
Sea salt and freshly ground black pepper

Method

Print Recipe

Preheat the oven to 170°C/325°F/Gas mark 3. Slice the chorizo, thinly slice the shallots and crush the garlic cloves. Heat a flameproof casserole dish until medium hot, then add the chorizo and fry for 4–5 minutes, stirring occasionally, until the oil is released.

Meanwhile, roughly chop the tomatoes. Add the shallots, garlic, thyme and tomatoes cook for a further 3–4 minutes.

Add the chick peas and stir well, then add the white wine and chicken stock and bring to the boil. Cover with the lid and bake in the oven for 1 hour, then remove and place the halibut on top of the chick peas. Cover again and return to the oven for a further 15 minutes. Remove from the oven and leave to rest for 5 minutes before removing the lid. Roughly chop the parsley.

Carefully lift out the fish using a fish slice and place on a serving dish. Stir the parsley into the chick peas, season with salt and pepper, and serve them alongside the fish.

Ingredients

250g cooking chorizo
2 banana shallots
2 garlic cloves
2 fresh thyme sprigs
6 tomatoes
400g tinned chick peas, drained and rinsed
200ml white wine
500ml chicken stock
4 x 200g thick fillets halibut on the bone
2 tbsp fresh at-leaf parsley
Sea salt and freshly ground black pepper

Method

Meanwhile, roughly chop the tomatoes. Add the shallots, garlic, thyme and tomatoes cook for a further 3–4 minutes.

Carefully lift out the fish using a fish slice and place on a serving dish. Stir the parsley into the chick peas, season with salt and pepper, and serve them alongside the fish.

This recipe is from the book:

Slow Cooking: Mouthwatering Recipes with Minimum Effort

“Remember the food your grandmother used to make? The cakes, the stews and casseroles that were slow cooked and filled the house with the most memorable smells? This book contains recipes from the UK and beyond, and is the ultimate in foolproof, stress-free cooking. Minimum effort but maximum flavour!” - James

Buy this book