MainSoup Grilled Swordfish with Chorizo Chickpea Stew Chef Jon Davies Jump To Recipe Print Recipe This recipe appeared in Something Fishy Going On in our Spring 2023 issue. Grilled Swordfish with Chorizo Chickpea Stew Author: Chef Jon Davies Cuisine: Seafood Courses: Main, Soup Print Recipe Ingredients 2 pounds swordfish, cut into 4 portions 4 cups cooked chickpeas 1⁄4 cups celery, diced 1⁄4 cups carrots, diced 1⁄4 cups onions, diced 1.5 cups tomatoes, chopped and peeled 6 cloves garlic, minced 8 ounces Spanish chorizo, cooked and cut into half moons 1 tablespoon oregano 1⁄2 cups parsley 1 lemon, zested 1⁄2 cups white wine 1⁄4 cups olive oil Instructions Heat oil in a saucepan and sweat celery, carrots, and onions. Add chorizo and garlic. Cook for 5 minutes, then add oregano. Deglaze with white wine, add chickpeas and tomatoes, and simmer for 15 minutes. Grill swordfish to your liking. Add parsley and lemon zest to the stew and serve with the swordfish. Grilled Swordfish with Chorizo Chickpea Stew This recipe appeared in Something Fishy Going On in our Spring 2023 issue. Shad with Sherry Vinegar and Wilted Greens Buttermilk-Fried Triple Tail with Corn & Crab Gravy & Fried Tomatoes
Grilled Swordfish with Chorizo Chickpea Stew
This recipe appeared in Something Fishy Going On in our Spring 2023 issue.
Grilled Swordfish with Chorizo Chickpea Stew
Ingredients
Instructions
Heat oil in a saucepan and sweat celery, carrots, and onions. Add chorizo and garlic. Cook for 5 minutes, then add oregano.
Deglaze with white wine, add chickpeas and tomatoes, and simmer for 15 minutes.
Grill swordfish to your liking. Add parsley and lemon zest to the stew and serve with the swordfish.