Sephardic Pescado en Adafina with Halibut, Chickpeas, Saffron and Sunflower Crumble

Instructions

1. 01

   Place the egg in a small saucepan, cover with cold water, bring to a boil, then reduce to a gentle simmer for 9 minutes. Transfer to ice water, peel and halve. (For a more traditional dark-yolk huevo haminado, simmer with onion skins for 60 minutes — optional.)

2. 02

   Bloom the saffron in 2 tablespoons of warm broth for 5 minutes.

3. 03

   Heat the olive oil in a wide lidded skillet over medium heat. Add the diced onion with a pinch of salt. Cook 5 minutes until translucent and starting to golden at the edges.

4. 04

   Stir in the garlic, cumin, turmeric and cinnamon. Cook 30 seconds until fragrant.

5. 05

   Add the chickpeas, the saffron broth and the remaining broth. Simmer 5 minutes until the chickpeas have absorbed flavor and the liquid has reduced by half.

6. 06

   Pat the halibut dry, season with the remaining salt and the black pepper. Nestle the fillet into the chickpeas. Cover and cook 6 to 8 minutes, until the fish flakes with gentle pressure.

7. 07

   While the halibut cooks, toast the sunflower seeds in a dry skillet over medium heat for 90 seconds, shaking often, until just golden. Tip onto a plate.

8. 08

   Lift the halibut onto a wide bowl. Stir the spinach into the warm chickpeas, allowing 30 seconds for the residual heat to wilt it. Spoon the chickpeas, spinach and broth around the fish.

9. 09

   Lay the halved egg alongside, scatter the toasted sunflower seeds over the top, and finish with the lemon zest, juice and herbs.