SPICED HALIBUT WITH SPINACH AND CHICKPEA STEW

Spiced Halibut With Spinach and Chickpea Stew image

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

Ingredients

1/3 cup/60 milliliters olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon dried Persian lime powder (optional, see note)
2 garlic cloves, crushed
2 teaspoons lemon zest
3/4 teaspoon kosher salt
4 skinless, boneless halibut fillets, patted dry (about 1 pound/410 grams total)
1 can chickpeas (15.5 ounces/400 grams), drained and patted dry
2 tablespoons vegetable oil, for frying
Olive oil
3/4 cup (80 grams) finely chopped yellow onion
3 garlic cloves, crushed
2 mild green chile peppers, such as Anaheim, finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried Persian lime powder (optional)
1/2 teaspoon ground coriander
1 fresh cinnamon stick, roughly crushed
1 1/4 packed cups/50 grams cilantro (coriander)
1/2 packed cup/25 grams flat-leaf parsley
1 pound/400 grams baby spinach
1 1/4 teaspoons flaky sea salt
2 cups/500 milliliters chicken or vegetable stock
1 1/2 teaspoons granulated sugar or caster sugar
3 tablespoons lemon juice
1 lemon (peel the skin to get 3 strips and juice to get 2 tablespoons)
1 mild green chile pepper, such as Anaheim, halved lengthwise and finely sliced
2 spring onions, finely sliced on an angle
2 tablespoons olive oil
2 packed tablespoons/5 grams cilantro (coriander), roughly sliced
Flaky sea salt and black pepper

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.