HALIBUT AND CHORIZO STEW

By á-32773

Ingredients

• 2 tsp olive oil
• 2 oz Spanish chorizo,diced
• 1 cup onion, chopped
• 3 garlic cloves, sliced
• 1/2 cup dry Sherry
• 1/2 cup low-salt chicken broth
• 1 1/2 Tbs fresh flat-leaf parsley, chopped
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 1 (28-oz) no salt diced tomatoes, drained
• 1 (15-oz) garbanzo beans, rinsed and drained (we used cannellini beans)
• 4 mushrooms (sliced)
• 1 finely chopped chipotle pepper
• 1 finely chopped jalapeno pepper, seed removed
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 cup frozen or fresh corn
• 4 skinless halibet, cut into 1/2-inch pieces (less expensive white fish can be used if desired.)
• Serve with crusty bread

Details

Servings 4

Preparation

Step 1

Heat oil in large, heavy pan until hot. Add chorizo and cook 3 minutes. Add onions, jalapeno, and cook 3 minutes. Add mushrooms and chipotle pepper and cook until the mushrooms release their juice. Add garlic and cook 1 minute. Add Sherry, deglaze pan for 1 1/2 minute. Stir in broth then add parsley, thyme, bay leaf, salt, pepper, tomatoes, corn, red pepper flakes and garbanzo beans. Heat to a simmer and cook 15 - 20 minutes. Add the halibut, cover and simmer 5 minutes. Serve with crusty bread.