Name: Slow-roasted Fish with Chorizo and Chickpeas
- 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
Yield: 4 servings
- 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.
Comments: Active time 20 minutes, total time 35 minutes.
Source: Washington Post, 16 Feb 2022
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