Aureole Restaurant Pan-Roasted Halibut with Cioppino Broth, Shellfish and Seasonal Vegetables

Source: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada - from California Country Program #1950 (July 2002)

1 (5 to 6 ounce) halibut filet
1 baby fennel
4 to 6 stalks broccolini
Salt
Cracked black pepper
Butter
3 clams
3 mussels
2 medium-size shrimp
1/2 cup vegetable stock
1/2 cup tomato broth hot chile pepper (variety and amount to taste)
1 cup of fresh greens and herbs of your choice
    (microgreens, chives, parsley, tarragon recommended)
Dash extra virgin olive oil

Wipe halibut with a damp cloth, add salt and pepper and sear in a hot pan, bone-side down until it changes color. Place in preheated 400 degree F oven for 10 to 12 minutes, or until it flakes with a fork.

While the fish is baking, saut? a baby fennel sliced lengthwise with broccolini. In a small sauce pot, add one heaping spoonful of butter. Add shellfish, tomato broth and hot pepper and simmer until they open. Add shrimp during the last 1-2 minutes of cooking.

For the finished dish, place the broccolini down first, followed by the halibut. Add the shellfish around the side of the entree, then pour broth on top. Top with fennel, then toss a small salad of greens and olive oil and place on top to finish the dish.

Serves 1.