Seared Halibut Summer Squash & Corn Cioppino Recipe

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.