Ingredients
2 tbsp extra virgin olive oil
8 shallots or other small onions, sliced
2 c. diced summer squash
1 c. shucked corn
1 ripe tomato, diced
12 fresh clams
12 fresh mussels
2/3 c. fish stock
1/4 c. Chardonnay
1/4 c. chopped cilantro
4 6oz. halibut steaks
extra virgin olive oil and cilatro sprigs for garnish
sea salt
Preparation
Pour the olive oil in large pot, over medium heat. Add the onions and slowly cook for 2 minutes, avoiding any coloring.
Add the squash, corn and tomato, and saute for 5 minutes or until tender-crisp, stirring often.
Add the fish stock, Chardonnay, clams and mussels. Place a lid on the pot and cook until the shellfish open (about 5 minutes).
Add the chopped cilantro, reduce heat, and keep warm.
In the meantime, season the halibut steaks with olive oil and salt. Sear the halibut in a nonstick, well-seasoned skillet until golden and just cooked, about 3 minutes per side.
Ladle the cioppino and shelfish into 4 large bowls or deep plates. Place a halibut fillet on top and drizzle with olive oil and sea salt. Garnish with cilantro.
