garlic cloves, finely chopped
salt and pepper, Kosher, to taste
( preferably smoked)
1 (15 ounce) cans
1 (14 1/2 ounce) cans
1 1/4 lbs halibut fillets (1 in. thick) or 1 1/4 lbs
( 1 in. thick)
fresh flat-leaf parsley, chopped
- 1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.
- 2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.
- 3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.