Halibut with Chickpea Stew and Pesto

As a not very adventurous fish eater, this was an absolute winner dish for me – so delicious I would really look forward to making it again.  It is super easy to make but needs a nice long simmer time, so make the stew ahead of time if you need t0, then all you need to do is whizz up your pesto and fry your fish.  Halibut is a super clean source of protein and packed full of vitamins and minerals that are great for bones and joint health, heart health, reducing risk of cardiovascular disease, immunity, energy AND cancer protection.  Need any more convincing??

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Halibut with Chickpea Stew and Pesto

From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson

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Courses

Main

Prep Time

15 minutes

Cook Time

60 minutes

Servings

MetricUS Imperial

Ingredients

• 2 tbsp rapeseed oil
• 4 pieces of halibut fillet 110-130g each
• 1 Onion chopped
• 1 fennel bulb finely chopped
• 2 celery sticks thinly sliced
• 2 small carrots thinly sliced
• 1 yellow pepper seeded and thinly sliced
• 400 g tin chopped tomatoes
• Handful of fresh flat-leaf parsley finely chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 300 ml vegetable stock
• 400 g tin chickpeas drained and rinsed
• For the pesto:
• Bunch of fresh basil
• Handful fresh flat-leaf parsley
• 1 garlic clove
• Handful of toasted sunflower seeds
• 1 tbsp olive oil
• Grated zest of 1/2 lemon
• salt and pepper

Courses Main Prep Time 15 minutes Cook Time 60 minutes Servings MetricUS Imperial Ingredients 2 tbsp rapeseed oil 4 pieces of halibut fillet 110-130g each 1 Onion chopped 1 fennel bulb finely chopped 2 celery sticks thinly sliced 2 small carrots thinly sliced 1 yellow pepper seeded and thinly sliced 400 g tin chopped tomatoes Handful of fresh flat-leaf parsley finely chopped 1 tsp dried oregano 1 tsp dried thyme 300 ml vegetable stock 400 g tin chickpeas drained and rinsed For the pesto: Bunch of fresh basil Handful fresh flat-leaf parsley 1 garlic clove Handful of toasted sunflower seeds 1 tbsp olive oil Grated zest of 1/2 lemon salt and pepper

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Instructions

1. To make the stew, heat 1 tbsp oil and cook the onion and fennel for a few minutes. Then add the celery, carrots and yellow pepper and cook for a further 5 minutes.
2. Add the tinned tomatoes, herbs and stock and bring to the boil for 2 minutes, then reduce the heat, cover and simmer for 40 minutes.
3. To make the pesto, simply blend all the ingredients together to a course paste.
4. After the stew has been cooking for 40 minutes, stir in the chickpeas and cook for a further 7 minutes and add salt and pepper to taste.
5. Meanwhile, heat a large frying pan on a high heat and add the other tbsp of rapeseed oil. When hot, place the halibut fillets, skin-side down and cook for about 4 minutes, then 2 minutes on the other side.
6. Ladle the stew into bowls and place the halibut on top and garnish with pesto and a few basil leaves.

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