ROAST HALIBUT WITH CHORIZO AND SPICY TOMATO BROTH
Steps:
- Preheat the oven to 400°F. Heat the olive oil in a small ovenproof skillet over moderate heat. Add the chorizo and brown on all sides, about 3 minutes. Transfer the skillet to the oven and roast until the sausages feel firm, about 5 minutes. Set aside to cool slightly, then cut into 1-inch-thick slices.
- Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Peel, then cut into 1-inch chunks.
- For the tomato broth: Heat the olive oil in a large pot over high heat. Add the bell peppers and sauté, stirring, for about 3 minutes to soften them, then add the garlic and chile flakes. Lower the heat and cook for about 1 minute to release the garlic fragrance, then add the tomatoes and the oregano, rubbing the herb between your fingers. Simmer briskly until the tomatoes soften, about 2 minutes, then add the stock and wine. Simmer for about 5 minutes to thicken the liquid slightly, then add the chorizo and potatoes. Simmer for 5 minutes to develop the flavor. Taste and adjust the seasoning.
- Season the fish on both sides with salt and pepper. Arrange the fillets on top of the stew, then cover and simmer gently until the fish is fully cooked, about 10 minutes. Divide the chorizo, potatoes, and broth among 4 soup bowls, then top each portion with a fish fillet. Garnish with chopped cilantro. Serve immediately.
- Enjoy with Cakebread Cellars Carneros Pinot Noir or another medium-bodied red wine with zesty fruit.
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Tannisha-Leigh Osbourne
[email protected]Overall, this is a great recipe. I would definitely recommend it to anyone who loves fish.
Bhawana Nepali
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. I'll definitely try it again using more spices.
Towsif Alam
[email protected]I didn't have any chorizo, so I used Italian sausage instead. It turned out great!
ALBINO GORILLAZ
[email protected]The fish was a little overcooked, but the broth was still delicious.
Zunaira Qureshi
[email protected]This recipe was a bit too spicy for me, but my husband loved it. I'll definitely try it again with less chili peppers.
Andrella Johnson
[email protected]I made this dish for a dinner party and everyone raved about it. It's definitely going to be my new go-to recipe for entertaining.
Mohammed Sarwer
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The chorizo and spicy tomato broth really made the fish taste amazing.
Abdul khaliq King
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Kim Potts
[email protected]I followed the recipe exactly and it turned out great! The broth was flavorful and the fish was moist and flaky.
Getnet demelash Debelu
[email protected]This dish was absolutely delicious! The fish was cooked perfectly, and the chorizo and spicy tomato broth added just the right amount of flavor.