Halibut and Clams with Bell Peppers and Saffron |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
1 cup chopped shallots |
2 tablespoons minced garlic |
2 tablespoons chopped fresh thyme |
3/4 cup dry white wine |
1/4 teaspoon crushed saffron threads |
3 1/2 dozen small clams, scrubbed |
1/4 cup bottled clam juice |
1 cup finely chopped red bell pepper |
1 cup finely chopped yellow bell pepper |
4 6-ounce halibut fillets |
1 1/2 tablespoons chopped fresh cilantro |
1 1/2 tablespoons chopped fresh basil |
Directions:
1. Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
2. Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
3. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
4. Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.
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