For the Halibut and Chorizo Stew:

  • 1 tbsp (15 ml) extra-virgin olive oil

  • 1/2 lb (250 g) raw, unsmoked chorizo sausage, casings removed

  • 1/2 cup (125 ml) finely diced onion

  • 1 1/2 cups (375 ml) thinly sliced leeks, white and light green part only

  • 2/3 cup (160 mL) finely chopped fennel bulb

  • 2 cloves garlic, minced

  • 1 strip orange zest, removed from the orange with a vegetable peeler

  • 4 sprigs fresh thyme

  • 1 tsp (5 ml) sweet paprika

  • 1/2 tsp (2.5 ml) fennel seeds

  • 1 cup (250 ml) dry white wine or dry white vermouth

  • 2 cups (500 ml) fish stock or clam nectar

  • 1 cup (250 ml) water

  • 1 – 14 oz (396 mL) can fire roasted tomatoes with juice, pureed

  • salt to taste

  • 1 cup (250 ml) baby spinach leaves, packed

  • 1 1/2 cups (375 ml) cooked potatoes cut into 1/2-inch (1.25 cm) cubes

  • 1 lb (500 g) skinless Wild Pacific Halibut filets, cut into 1-inch (2.5 cm) cubes

  • 1 tbsp (15 ml) coarsely chopped parsley

For the Aioli:

  • 1/2 cup (125 ml) prepared mayonnaise, home made or commercially prepared

  • 2 cloves garlic, finely minced


  1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook, breaking it into smaller pieces with a cooking utensil, then stirring occasionally until the chorizo is cooked through.

  2. Add the leeks, onion, garlic and fennel. Cook, stirring frequently until the onion and leeks are translucent. Add the orange zest, thyme, fennel seeds and paprika and stir for a moment. Add the fish stock, water, wine and tomatoes. Bring to a boil and lightly salt. Turn to a simmer, cover, and cook for 40 minutes. The recipe may be prepared up until this point in advance. Cool, cover and refrigerate for up to 3 days. Return to a pot and heat to a boil before proceeding.

  3. While the stew is cooking, make the aioli by combining the mayonnaise and garlic. Mix well; cover and refrigerate until serving.

  4. Uncover the pot and return to a boil. Add the spinach and potatoes. If the stew seems too thick for your liking add water to thin it to your desired consistency. Check and adjust the seasoning if needed. When the mixture returns to a boil, add the Wild Pacific Halibut and stir well. Cover the pot and remove from the heat. Let sit for 5-7 minutes until the halibut is cooked through. Serve in warm bowls with the garlic mayonnaise on the side. Garnish with the parsley.

    Makes 4 servings

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