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??

Print Recipe
Halibut with Chickpea Stew and Pesto
From 'The Detox Kitchen Bible' by Lily Simpson and Rob Hobson
Votes: 0
Rating: 0
You:
Rate this recipe!
Courses Main
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Courses Main
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Share this Recipe

 

Leave a Reply

Your email address will not be published. Required fields are marked *