Halibut, Littleneck clams, Fish fumet, Chives, & Cilantro

We enjoyed a stellar halibut season this year, and as it winds down we're happy to bring back shellfish. Sea Forager superstar Johnson Xiong combines both in this fantastic recipe - try it!


Ingredients:

  • Mirapoix: chopped onions, carrots, and celery

  • black pepper

  • garlic

  • thyme

  • rosemary

  • 1lb halibut

  • 2-3lb clams

Method:

  1. Boil Mirapoix with fish bones, black pepper, garlic, thyme, rosemary for the fish fumet (8qt)

  2. Sear fish skin side down until golden. Flip and cook through (OIL)

  3. Put the fish fumet in a small pot and steam your clams.

  4. Plate clam with the broth and place fish on top.

  5. Bon appetit! 

Member SubmissionHalibut, Clams