So sad .....Halibut season ended Thursday.
For the next four months I'll have to settle for frozen halibut.
It was my last chance to have fresh halibut and I wanted to do something special.
Decided to pair the halibut with Dungeness crab
and clams and mussels and make a Cioppino.
Served with crusty baguette to sop up all the wonderful sauce.
I don't follow a recipe when making Cioppino. It varies depending on what fresh seafood is available.
Use the following recipe as a "guide".
1 small onion or shallot, chopped
2 to 3 cloves minced garlic
dried chili pepper flakes (to taste)
1/2 cup white wine
1 can quality Italian tomatoes
fresh Italian parsley
Fresh Seafood (options)
Whole Dungeness Crabs, cut in half.
Prawns or Shrimp
Saute onion in a little butter until translucent. Add the garlic and chili pepper. Saute one minute. Add white wine, chicken broth and the tomatoes. (Break tomatoes up with fingers. Don't puree). Add parsley. Season with dried basil and oregano (to suit your own taste) . I use more basil than oregano). Simmer for 10 to 15 minutes to meld flavours.
Add seafood in order that it takes to cook. ie. Crab first, then halibut, clams, mussels.
Serve in deep bowls , garnish with fresh chopped basil and serve with lots of crusty baguette.