Portuguese Halibut Com Piri-Piri | olivemagazine

Ingredients

• 400g skin-on halibut fillet
• 2 tbsp olive oil
• 25g butter
• 4 small onions 2 left whole and unpeeled, 2 finely sliced
• 2 large tomatoes
• 6 large garlic cloves skins left on
• 2 red chillies
• ¼ tsp smoked paprika
• 2 tbsp brandy
• 2 tbsp Licor Beirão or white port
• 50g butter melted
• ½ large lemon zested and juiced (reserve the zest to serve)
• 75ml fish stock
• 6 tbsp fish stock
• 100g frozen or fresh broad beans double podded and blanched
• 1 garlic clove finely chopped
• pinch of paprika
• 30g butter melted and kept warm
• handful of flat-leaf parsley leaves chopped
• sautéed potatoes