Slow-roasted Fish with Chorizo and Chickpeas

Name: Slow-roasted Fish with Chorizo and Chickpeas

Ingredients:

1 1/2 pounds firm white fish, such as halibut, cut into 4 portions
3 tablespoons extra-virgin olive oil, divided, plus more for rubbing the fish and as needed
Fine salt
Freshly ground black pepper
4 ounces Spanish chorizo, casing removed, if necessary, and coarsely chopped
2 (15-ounce) cans chickpeas, drained and rinsed
3 tablespoons tomato paste
4 garlic cloves, thinly sliced
1 (4-ounce) jar sliced or diced pimentos, drained (or the equivalent amount of sweet roasted pepper)
1/2 cup water
1/2 cup (5 ounces) chopped roasted almonds (or toasted sliced almonds, see NOTE)
1 cup (1 ounce) coarsely chopped fresh flat-leaf parsley leaves and thin stems
1 tablespoon sherry vinegar

Instructions:

Position a rack in the middle of the oven and preheat to 325º.
Pat the fish dry, rub it with a little bit of oil and lightly season with salt and pepper.
In a large Dutch oven or oven-safe skillet over medium-high heat, heat 2 tablespoons of the oil until shimmering.
Add the chorizo and cook, stirring occasionally, until crisp and brown, 2 to 3 minutes.
Stir in the chickpeas, tomato paste and garlic and cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes. (Add more oil if the pan seems dry.)
Remove from the heat and stir in the pimentos or roasted pepper and water, scraping up browned bits.
Taste the chickpea mixture and season to taste with more salt and/or pepper, if desired.
Place the fish on top of the chickpea mixture, then transfer the Dutch oven or skillet to the oven.
Roast for 15 to 20 minutes, or until the fish is opaque and cooked through.
Meanwhile, in a small bowl, stir together the almonds, parsley, sherry vinegar and the remaining 1 tablespoon of olive oil until combined.
Serve the fish from the skillet or portion onto plates.
Before onto serving, sprinkle the almond-parsley mixture on top.
NOTE: To toast the almonds, add the nuts to a small dry skillet over medium heat. Toss them frequently, until browned in spots and fragrant, 3 to 5 minutes. Sliced almonds will toast faster than whole almonds.

Yield: 4 servings

Comments: Active time 20 minutes, total time 35 minutes.

Source: Washington Post, 16 Feb 2022