Halibut & Spicy Clam Broth
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This is a one pan dish.
- 5 oz halibut per person
- 10 clams cleaned and rinsed, per person
- 1 shallot
- 1 clove garlic shaved thin on a Japanese mandolin
- ¼ cup tender yellow celery
- ¼ cup shaved summer squash
- 2 tbsp chopped fresh herbs chives, chervil, flat parsley
- 1 tbsp olive oil
- 1 tbsp whole butter
- 1 cup sparkling water
- Haywire white wines
Start, with a pre heated large cast iron skillet or heavy fry pan.
Season the halibut with sea salt and cracked black pepper.
Sear the fish in canola oil for 30 seconds.
Add the clams, the garlic and chopped celery and toss the pan in a pre heated 400 degree oven.
After 2 minutes, remove from oven, deglaze with the white wine, cook for 30 seconds.
Flip the fish, add the sparkling water and the butter, cook until fish is tender, clams are open.
Add the summer squash, celery leaves, some Chef’s juice and lots of chopped fresh herbs
Serve with your favorite bread for enjoying all the clammy broth!