Pan-Roasted Halibut With An Iberian Stew Of Chickpeas, Chorizo, And Cabbage

Ingredients

• 2 tablespoons ground coriander
• 1 tablespoon old bay seasoning
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons olive oil
• 4 ounces spanish-style chorizo sausage (preferably goya or quixote brand), cut on a bias into 1/4-inch slices
• 1 tablespoon minced garlic
• 1 cup diced onion
• 1/2 cup peeled and finely diced carrot
• 1/8 teaspoon dried oregano
• 1 cup shredded cabbage
• 1 large can (19 ounces) chickpeas, drained and rinsed
• 1 cup chicken stock
• salt and freshly ground pepper
• 1/4 cup minced fresh cilantro (leaves and stems)
• 4 halibut fillets, about 6 ounces each
• 4 tablespoons olive oil
• 1 cup julienned scallions (green and white parts)
• 1/4 cup fresh cilantro leaves