Braised halibut with chickpeas and chorizo

Braised halibut with chickpeas and chorizo

Tara Fisher

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.


Quantity Ingredient
250g cooking chorizo
2 banana shallots
2 garlic cloves
6 tomatoes
2 fresh thyme sprigs
400g tinned chickpeas, drained and rinsed
200ml white wine
500ml chicken stock
4 x 200g thick fillets halibut on the bone
2 tablespoons fresh flat-leaf parsley leaves
sea salt
freshly ground black pepper


  1. Preheat the oven to 170°C. 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 and cook for a further 3–4 minutes.
  2. Add the chickpeas 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 chickpeas. Cover again and return to the oven for a further 15 minutes. Remove from the oven and allow to rest for 5 minutes before removing the lid. Roughly chop the parsley.
  3. Carefully lift out the fish using a fish slice and place on a serving dish. Stir the parsley into the chickpeas, season with salt and pepper, and serve them alongside the fish.
James Martin
Saturday Kitchen
slow cooking
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