Ingredients
2
tbsp chopped fresh thyme
1/4
tsp crushed saffron threads
3
1/2 dozen small clams, scrubbed
1/4
cup bottled clam juice
1
cup finely chopped red bell pepper
1
cup finely chopped yellow bell pepper
4
6-ounce halibut fillets
1
1/2 tbsp chopped fresh cilantro
1
1/2 tbsp chopped fresh basil
Directions
1.
Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 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.
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.
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.
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.
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