Recipe
July 17, 2011
Seared Halibut Summer Squash & Corn Cioppino Recipe
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.
Directions
Yield:
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.