Halibut and Spanish Chorizo Stew

Halibut and Spanish Chorizo Stew

  • Servings: 4
  • Difficulty: easy
  • Print


This is the last dish in my series on cooking with Spanish chorizo.  In this recipe, I use the denser beef and pork Spanish chorizo from Marca el Rey, a producer in the U.S.  This chorizo will hold its shape in even the most robust of cooking methods; in this case, it’s a stew made with halibut, garbanzo beans (chickpeas), and stewed San Marino tomatoes.

It’s a very simple and relatively quick dish to make but very flavorful.  You won’t be disappointed!


Miz for halibut and Spanish chorizo stew-9703.jpg

  • 2 lbs halibut pieces
  • 2 links Marca el Rey Spanish chorizo sausages sliced (you may use other Spanish chorizo sausages of course but they may or may not hold their shape in soups or stews like this one)
  • 1 24 oz can of stewed (whole) San Marzano tomatoes (Romas will work as well)
  • 1 14 oz can of organic garbanzo beans drained
    • When cooking with canned beans I prefer using organic because the ingredients are no more than the beans, water, and sea salt.  Non-organic canned beans usually contain preservatives that I prefer not to have in my food.
  • 1/2 cup Spanish onion diced
  • 3 cloves of garlic sliced or minced
  • 4 tbsp extra virgin olive oil
  • 2 tbsp dried Italian oregano
  • Kosher salt and black pepper to taste
  • Fresh basil leaves (garnish)



  • Dice the onions, slice the garlic and chorizo; set aside.
  • Pour the tomatoes from the can into a large bowl and squash the whole tomatoes with your hands.  Be gentle with this as if you squeeze too hard you will have tomato juice all over your kitchen.
    • This is a rustic stew and I love the randomness of getting large and small pieces of tomatoes in this kind of stew.
  • Drain the liquid from the can of garbanzo beans; set aside.
  • Wash and pat or spin dry the fresh basil leaves; set aside.


  • Heat a large saute pan on a burner set to medium-high heat; add the oil, onions, and garlic.  Saute until the onions are translucent, and do not burn the garlic as it will turn bitter.
  • Add the slices of chorizo; cook another five to ten minutes to render some of the fat in the chorizo and give the onions a brilliant orange-red color from the paprika in the chorizo.
  • Add the tomatoes and garbanzo beans; cook for another five minutes.
  • Add the fish; mix well and cook for 15 minutes, stirring occasionally.
  • The stew is now done!
  • Ladle into bowls and garnish with fresh basil leaves.


Halibut and Spanish Chorizo Stew


3 Comments Add yours

  1. So many awesome things going on in that stew. That with some torn up crunchy bread…..yum! nice work (:

    Liked by 1 person

  2. Thanks! I shared this with very good friends of mine who are also major foodies and they loved it! I agree, some crunchy would be a great addition!


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