• Halibut And Clams With Bell Peppers And Saffron

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Halibut And Clams With Bell Peppers And Saffron


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


Active time: 1 hr Start to finish: 5 hr


Serves 4.

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.