Use yellow and green zucchini, patty pans or other summer squash to maximize fresh seasonal flavours. Pair this sizzling dish, courtesy of the LCBO, with Henry of Pelham Chardonnay VQA.
2 tbsp extra virgin olive oil
8 shallots or other small onions, cut in half
2 cups diced summer squash
1 cup shucked corn
1 very ripe tomato, diced
12 fresh clams
12 fresh mussels
2/3 cup fish stock
1/4 cup Chardonnay
1/4 cup chopped cilantro
4-6 oz. portions of halibut
Extra-virgin olive oil for garnish
Sea salt
Step 1: Pour the olive oil in a large pot, over medium heat. Add the onions and slowly cook for 2 minutes — avoid any colouring.
Step 2: Add the diced squash, corn and tomato and sauté for 5 minutes or until tender-crisp, stirring often.
Step 3: Add the clams, mussels, fish stock and Chardonnay. Cover with lid and cook until the shellfish open, about 5 minutes.
Step 4: Add the chopped cilantro and keep warm while cooking the halibut.
Step 5: Sear the halibut in a nonstick or well-seasoned pan until golden and just cooked, about 3 minutes per side.
Step 6: Divide the shellfish soup between 4 bowls.
Step 7: Place the halibut on top and drizzle with olive oil and sea salt.
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