Roast turbot with chickpea stew
Turbot is the perfect offering for a special occassion. Impress your beau this Valentine's Day with Philippa Davis's roast turbot with chickpea stew
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Ingredients
- 2 tbs olive oil
- 1 large carrot, peeled and diced to the size of a chickpea
- 1 red onion, peeled and diced to the size of a chickpea
- 3 sticks celery, diced to the size of a chickpea
- 2 garlic cloves, finely chopped
- 2 tsp rosemary, finely chopped
- 100ml passata
- 150ml dry white wine
- 200g chicken stock (stock)
- 400g tin cooked chickpeas, drained and briefly rinsed
- 6 anchovy fillets in oil
- 4 dsp soft salted butter
- 1 small garlic clove, crushed
- 6 x 250g portions turbot, preferably bone in
- 6 x 2cm slices lemon
- 30 small spears purple-sprouting broccoli
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