Equipment
Ingredients
Fish
- 300 g halibut fillets, skinless
- 2 g salt
- 1 g black pepper, freshly ground
Stew
- 100 g cured spanish chorizo, diced
- 240 g butter beans, drained and rinsed
- 1 shallot, finely chopped
- 2 garlic, minced
- 150 g cherry tomatoes, halved
- 100 ml chicken stock
- 2 g smoked paprika
Garnish
- 15 ml lemon juice, freshly squeezed
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Using a chef's knife and cutting board, dice the cured Spanish chorizo, halve the cherry tomatoes, chop the shallot, and mince the garlic.
Place the oven-proof skillet over medium heat. Add the diced chorizo and fry until it releases its bright red, smoky oil and becomes slightly crisp at the edges.
Add the finely chopped shallot and minced garlic to the skillet, stirring continuously so they cook gently in the rendered chorizo oil without burning.
Stir in the halved cherry tomatoes, smoked paprika, and chicken stock. Bring the mixture to a gentle bubble to help the tomatoes break down slightly.
Fold the drained butter beans into the tomato and chorizo mixture. Simmer briefly until the liquid reduces into a light sauce that coats the beans.
Pat the halibut fillets completely dry with paper towels. Season both sides evenly with the measured salt and black pepper.
Gently nestle the seasoned halibut fillets directly into the simmering butter bean and chorizo stew in the skillet.
Transfer the skillet to the preheated oven. Roast until the fish turns opaque, flakes easily with a fork, and reaches an internal temperature of 54 degrees Celsius (130 degrees Fahrenheit).
Remove the skillet from the oven using a heat-proof mitt. Squeeze the fresh lemon juice over the fish and stew, then sprinkle generously with chopped parsley before serving immediately.
Chef's Notes
- Always purchase dry-cured Spanish chorizo rather than raw Mexican chorizo for this application. The dry-cured sausage renders a vibrant, deeply flavoured paprika oil that forms the foundation of the stew.
- Butter beans, also known as lima beans, are exceptional at absorbing flavours. Allowing them to simmer in the reduced stock and chorizo fat ensures they taste robust entirely through.
- Patting fish dry is a non-negotiable step. Excess surface moisture prevents proper seasoning adherence and can cause the fish to steam unevenly rather than roast.
- To elevate the presentation, use a mix of yellow and red cherry tomatoes to introduce more vibrant colours to the rich red stew.
Storage
Refrigerator: 2 days — Store in an airtight container. The fish will lose its delicate texture upon reheating.
Reheating: Warm the stew gently on the stovetop over low heat. Add the fish during the last few minutes just until warmed through to 54 degrees Celsius, taking care not to overcook it.
