Monday, March 14, 2011

Halibut and Seafood Cioppino

Always up for trying new things with our halibut.  I couldn't find a recipe for the two ingredigents I had already thawed and needed to use; halibut and scallops.  It was my intent to make Roasted Halibut and Scallops (Lobster Buerre Blanc) and Potato Yvette (thanks Chef Suzanne Champagne Ivy--The Mill on the Floss)....but could not find the glace de fruits de mer gold (lobster base) in Fairbanks and no time to make my own.  I found a lovely cioppino base at Freds in the Seafood Dept and decided to give it a chance.  No...I am not following their guidelines, what, seafood is seafood and I know what Jim likes.  To add to my halibut and scallops I bought a large lobster tail, 1 lb. of wild caught prawns, and 1 lb. of clams.  Here is the method.

Shrimp, Halibut, Clams and Lobster
1 jar Dominic's San Francisco Cioppino Sauce (I will add crushed red pepper to this without even opening the jar.)
2 halibut fillets (skinned, deboned and cubed)
2 lbs large scallops
1 lb. prawns, shelled and deveined
1 lb. clams
1 large lobster tail (cooked according to directions first and added last.

Heat Cioppino Sauce on the stove.  Add halibut, scallops and prawns.  Heat until halibut is flaky and prawns are pink.  Meanwhile, in a pot of cold water bring the lobster tail to boil.  Boil ONLY 5 minutes, take off heat and allow to rest for 10 minutes before shelling and dicing.  Add clams, when shells open, add cubed lobster and serve over rice---serve with sourdough bread.

Add clams (throw out any clams that are already OPEN--sorry to be gross, but the clam inside is dead and you don't want to eat it) to the sauce and wait for the shells to open.  Add lobster and mix through.  Serve over rice.

1 comment:

  1. Where do you order your Dominic's Cioppino sauce? Thank you.