3 T olive oil
1 onion diced
2 celery ribs diced
1 carrot diced
1 large fennel bulb fronds removed and thin sliced
1 leek white part diced
4 garlic cloves minced
3/4 t red pepper flakes
1 t marjoram chopped
1 t thyme chopped
2 T tomato paste
14.5 ounce can plum tomatoes
1 C dry white wine
1 pound Yukon Gold potatoes cubed
6 C fish stock
2 bay leaves
Pinch of saffron
1 1/2 pound halibut cubed
1/2 pound shrimp
1 pound clams
1 pound mussels washed and de bearded
1/2 pound scallops
1 3/4 pound Alaska king crab* cut into 1 1/2 inch pieces*
Heat olive oil in large pot. add onions, carrot, celery, leek, and fennel. Cook about 7-10 minutes then add in garlic,tomato paste, wine,and plum tomatoes and cook for 5-10 minutes.Add chopped herbs, saffron, and bay leaves and bring to boil. . Add fish stock and simmer 20 minutes. Add red pepper flakes and potatoes. Cook until potatoes are tender about 10 minutes.
Add clams and cook until they pop open about 3 minutes. Add halibut, scallops, and mussels, and cook about 5 minutes. Then add crab and shrimp and cook for two minutes.
Season with salt and pepper. Plate and serve with garlic crostini and a pinch of chopped fennel frond.
Serve in large bowls.*
*I like the red king more than the golden crab
*I substitute more white fish also in place of the crab.
* I don’t make Rouille
To make it more affordable I look for fresh white fish and shrimp on sale and clams and mussels from Costco.
2 pounds of halibut*
8 T butter melted in small bowl
2 cup Ritz or Town crackers crushed
3/4 cup Parmesan cheese grated
1 t Italian Seasoning
1 t salt
1 t pepper
1/8 t cayenne(optional)
Heat oven to 400º Aluminum foil cooking sheets
Mix crushed crackers, Parmesan, and seasonings in large rimmed bowl.
Skin and dry the halibut. Cut halibut into 3/4 wide pieces. Dip into butter and then coat with cracker Parmesan mixture. Press the coating firmly onto the fish. Place on baking rack place on baking sheet and do not crowd. Bake 15-20 minutes until fish flakes and crust is golden brown. Remove and serve. Maybe served with lemon garlic mayonaise sauce or tartar sauce.
If you like heat add 1/8 t of cayenne. We enjoyed our fresh caught halibut and salmon last night. Halibut fish sticks and curry honey glazed salmon with grilled asparagus, potato salad, and for dessert fresh raspberries with lime sorbet.
*If halibut is too expensive cod can be substituted
1 pound Alaskan halibut skinned 1 1/2 inch chunks
10 ounces large uncooked shrimp deveined cut in half
1 T peanut oil
1 cup shallots chopped
2 garlic cloves minced
1 red pepper rough chopped
2 T fresh grated ginger
3 T Thai Kitchen red curry paste
1 can coconut milk
1 t Siracha sauce
1 T fish sauce nam pla or Nucor nam
Salt and pepper
1/3 cup fresh cilantro chopped
1/4 cup Thai basil chopped
Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.
Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.