Halibut and Cioppino

Name: Halibut and Cioppino
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 794 grams tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano); 2 ribs celery; 5 links chorizo; 473 milliliters dry red wine; 2 kilograms fresh Dungeness crabs each), cut into 6 pieces; 2 Tbsps chopped flat-leaf parsley; 2 Tbsps all-purpose flour; 0 bunches fresh thyme; 2 cloves garlic, minced; 2 garlic cloves; 680 grams halibut fillets; 4 servings Kosher salt and freshly ground black pepper; 16 littleneck clams, scrubbed; 946 milliliters low-sodium chicken stock; 4 servings Extra-virgin olive oil; 1 large onion; 0 bunches Italian parsley, chopped for garnish; 4 servings Salt and pepper; 16 larges uncooked shrimp, peeled and deveined; 1 loaf sourdough bread, cut in slices but still connected; 2 sticks unsalted butter, room temperature

Halibut and Cioppino might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 140g of protein, 72g of fat, and a total of 1672 calories. From preparation to the plate, this recipe takes around 1 hour. If you have garlic, kosher salt and pepper, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up.

Ingredients you will need

Tomato

Chorizo

Celery

Garlic

Onion

Equipment you will use

Food Processor

Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves.

Ingredients you will need

Ground Chorizo

Bay Leaves

Vegetable

All Purpose Flour

Thyme

Equipment you will use

Dutch Oven

Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked.

Ingredients you will need

Salt And Pepper

Broth

Tomato Juice

Red Wine

Shrimp

Clams

Base

Remove and discard bay leaves.

Ingredients you will need

Bay Leaves

While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Cioppino

Halibut

Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain.

Ingredients you will need

Olive Oil

Equipment you will use

Paper Towels

Frying Pan

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino.

Ingredients you will need

Salt And Pepper

Butter

Cioppino

Parsley

Garlic

Bread

Toast

Equipment you will use

Bowl

Oven

To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter.

Ingredients you will need

Garlic Butter

Cioppino

Halibut

Garlic

Equipment you will use

Ladle

Bowl

Garnish with fresh flat-leaf parsley and serve.

Ingredients you will need

Fresh Flat Leaf Parsley

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.