Tom Kitchin: Halibut, red pepper & chorizo

Dive into the culinary world with Tom Kitchin's Halibut, Red Pepper & Chorizo recipe, a dish that beautifully marries the firm texture of halibut with the bold flavors of red pepper piperade and chorizo. This recipe not only showcases the versatility of halibut, a flatfish celebrated for its delicious, meaty texture, but also brings a touch of Spanish flair with the addition of Padron peppers, creating a dish that's both vibrant and comforting.

Ingredients for the Halibut, Red Pepper & Chorizo

• Red Peppers: 5, to be roasted and peeled for a sweet, concentrated flavor.
• Olive Oil: For sautéing and roasting.
• Fresh Chorizo: 150g, casing removed and chopped, adding a spicy, smoky depth.
• Onion & Garlic: 1 onion and 1 garlic clove, chopped, for foundational flavors.
• Bouquet Garni: 1, to infuse the dish with herbaceous notes.
• Chicken Stock: 150ml, ideally homemade, for cooking down the peppers.
• Basil Leaves: A small handful, fresh, for a hint of freshness.
• Halibut Steaks: 4 steaks, about 130g each, skinned, the star of the show.
• Butter: 20g, for pan-frying the halibut to golden perfection.
• Padron Peppers: 16, sautéed until tender, adding a Spanish touch.
• Seasonings: Sea salt and freshly cracked black pepper to taste.

Preparation Instructions

1. Red Peppers: Begin by preparing the red peppers, which involves roasting, peeling, and slicing them into strips. This can be done a day ahead.
2. Chorizo Mixture: Sauté chorizo in a pan until its oils are released, then add onion, garlic, and bouquet garni, sweating the mixture before adding the prepared red pepper strips.
3. Cooking Down: Introduce chicken stock to the chorizo mixture, simmering until a jam-like consistency is achieved, then stir in basil leaves.
4. Halibut: Season the halibut steaks and pan-fry in butter until golden and flaky.
5. Assembly: Serve the cooked halibut over the red pepper mixture and accompany with sautéed Padron peppers.

Storage and Reheating

This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain the moisture of the fish.

Nutritional Information

A single serving of this dish is rich in proteins and vitamins, providing approximately 570 kcal, with 56g of protein, 18g of fat, and a significant amount of Vitamin A and C from the peppers.

FAQ about the Halibut, Red Pepper & Chorizo

• Can I use another type of fish? Yes, while halibut is preferred for its texture, other firm white fish can be used as substitutes.
• Is there a vegetarian alternative to chorizo? For a vegetarian version, consider using a spiced, plant-based sausage to mimic the chorizo's flavor profile.

Enjoy this delightful dish that promises a burst of flavors with every bite, perfect for a cozy dinner or a special occasion. Original recipe by Tom Kitchin​​​​.