SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW
This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying transforms the spinach into a rich and flavorful version of itself. Here, the spinach isn't fried in so much oil, or for as long, but it still delivers a uniquely rich and wholly unexpected depth to the dish. The spinach stew can be made ahead of time but, if you do so, season the fish and chickpeas close to the time when you are going to cook them. The Persian lime powder is optional. You can buy it, or start with a whole dried Persian lime: Roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder.
Provided by Yotam Ottolenghi
Categories dinner, seafood, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Marinate the fish and chickpeas: In a small bowl, mix the first 7 ingredients together. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature.
- Prepare the spinach stew: Add 1/3 cup plus 1 tablespoon/75 milliliters of the olive oil to a large pot over medium heat with the onion and gently fry for 8 minutes, or until soft. Add the garlic, chile pepper, spices and cinnamon stick and continue to cook for 5 minutes, stirring often.
- Meanwhile, add the herbs and some of the spinach to a food processor and blitz until finely chopped. Repeat in batches until all the greens are finely chopped. Add the chopped spinach and herbs to the pot with the onions, along with 3 tablespoons of oil and the flaky salt. Cook for 15 minutes, stirring often, until the spinach turns a deep green color, almost gray.
- Add the chicken stock, sugar, lemon juice and 1/3 cup/100 milliliters water to the pot. Bring to a rapid simmer and then lower the heat. Cook for 20 minutes until thickened slightly.
- Make the salsa: Finely slice the lemon skin into very thin strips, then mix with the lemon juice and remaining salsa ingredients and set aside.
- When you're ready to serve, heat a large nonstick frying pan on a high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
- Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
- Add about two-thirds of the chickpeas to the stew and stir together, then transfer the stew to a large platter with a lip. Place the halibut fillets on top of the stew, then scatter over the remaining fried chickpeas. Finish with the salsa and serve at once, sprinkled with more flaky sea salt if you like.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sana Ullah
[email protected]This dish is a bit bland for my taste. I would recommend adding more spices or herbs.
Jawad Ibrahim
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
FISH STICK
[email protected]I love the combination of flavors in this dish. The fish is mild and flaky, while the stew is rich and savory. I especially enjoyed the crispy chickpeas.
Safraz Nawaz
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's also very healthy.
Gerri Kuykendall
[email protected]I'm not a big fan of spinach, but I really enjoyed this dish. The stew was so flavorful that it made the spinach taste amazing.
Luka Marsic
[email protected]I would definitely recommend this dish to anyone looking for a new and exciting way to cook fish.
Jespar Yankee
[email protected]This recipe is easy to follow and the end result is a delicious and impressive dish.
Mahjabin sniha
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavors.
jashwa king
[email protected]This is a great recipe for a healthy and flavorful meal. I especially enjoyed the creamy spinach sauce.
Athena Grinter
[email protected]This dish was a bit bland for my taste. I would recommend adding more spices or herbs.
Batique Museum
[email protected]I found that the fish was a bit overcooked. I would recommend cooking it for a shorter amount of time.
Terry Brewer
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Younchhohang Limbu
[email protected]I've made this dish several times now and it's always a hit. My friends and family love it.
Mirell Adame
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Rohman Raj
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The stew was so flavorful that it made the fish taste amazing.
Mujahid Rasheed
[email protected]This was a great weeknight meal. It was easy to make and didn't take too long. The whole family loved it.
Aman Kone
[email protected]I loved the combination of flavors in this dish. The fish was mild and flaky, while the stew was rich and savory. I especially enjoyed the crispy chickpeas.
saleem yusuf
[email protected]This dish was absolutely delicious! The fish was cooked perfectly and the spinach and chickpea stew was flavorful and satisfying. I will definitely be making this again.