Unique recipes for Alaskan Halibut


Cioppino Recipe  Serves 4

  • 1/4 c olive oil
  • 1 small onion diced
  • 2 leeks- thinly sliced
  • 3 garlic cloves- finely diced
  • 1/2 T red pepper flakes- more or less to suit taste
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 c white wine- can use light red also
  • 1 15 oz can chopped tomatoes
  • 1 15 oz can seafood stock and 1 can of water
  • 1 pound halibut- cut into 2-3 inch chunks
  • 4 calamari bodies- cut into rings
  • 1/2 pound uncooked med to large shrimp- shelled and deveined
  • 6 large scallops- cut in half
  • 18 mussels- scrubbed and debearded

Heat the olive oil in large heavy pot and add the onions and leeks.  After 3 minutes or so, add the garlic and stir frequently so it does not burn.  When the onions are golden, add the bay leaf, red pepper flakes, fresh thyme, and salt to taste.  Raise the heat to high and add the wine, stirring frequently.  When the alcohol taste is gone, then add the seafood stock and water and chopped tomatoes.  Cook over medium heat for 25-30 minutes and taste for salt- adjust seasoning as needed.  You can remove from heat at this point until just before eating or even refrigerate the sauce for a day before continuing to the seafood cooking stage.  I used my immersion blender to puree the sauce so as not to have chunks of tomato and onion, but it you prefer a rustic presentation then do not puree the sauce.

Now you need to look at your seafood and decide what needs the most time to cook and add accordingly.  Heat the sauce to a light boil and add the seafood in stages.  For this recipe, add the halibut and scallops and cook for 2-3 minutes, then add the mussels and shrimp, cover and cook for another 2 minutes.  Finally add the calamari and cook for only 1 minute.  Take off the heat, remove the bay leaf and thyme sprigs, and serve in shallow bowls with bread to sop up the sauce.



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