aureole restaurant pan-roasted halibut with cioppino broth, shellfish and seasonal vegetables
Aureole Restaurant Pan-Roasted Halibut with Cioppino Broth, Shellfish and Seasonal Vegetables Source: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada - from...
Ingredients
- 1(5 to 6 ounce) halibut filet
- 1baby fennel
- 4to 6 stalks broccolini
- 3clams
- 3mussels
- 2medium-size shrimp
- 1/2cupvegetable stock
- 1/2cuptomato broth hot chile pepper (variety and amount to taste)
Directions
- 1
Aureole Restaurant Pan-Roasted Halibut with Cioppino Broth, Shellfish and Seasonal Vegetables Source: Robert Kirchhoff, Executive Chef, Aure
- 2
Place in preheated 400 degree F oven for 10 to 12 minutes, or until it flakes with a fork
- 3
While the fish is baking, sauté a baby fennel sliced lengthwise with broccolini
- 4
In a small sauce pot, add one heaping spoonful of butter
- 5
Add shellfish, tomato broth and hot pepper and simmer until they open
- 6
Add shrimp during the last 1-2 minutes of cooking
- 7
For the finished dish, place the broccolini down first, followed by the halibut
- 8
Add the shellfish around the side of the entree, then pour broth on top