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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Serves 4.
Calories from Fat 0
Calories 1
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 11mg 0 %
Potassium 5mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON

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HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON

Reference:

Bon Appétit, May 1998 Restaurant: L'Oranger; London, England

Prep:

Active time: 1 hr Start to finish: 5 hr

Servings:

Serves 4.

Ingredients
3 tbsps olive oil
1 cup chopped shallots
2 tbsps minced garlic
2 tbsps chopped fresh thyme
3/4 cup dry white wine
1/4 tsp crushed saffron threads
3 1/2 dozen small clams, scrubbed
1/4 cup bottled clam juice
1 cup finely chopped red

Cooking Instructions
Step 1 Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; saut 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
Step 2 Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
Step 3 Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
Step 4 Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.