Ignite West Coast Hot Pot with Wild Pacific Halibut
Chef’s Note: Chef Dan Trites makes this with the best seafood available and serves it with generous chunks of toasted garlic bread to soak up the broth.
½ - white onion, cut in half and sliced
1 - red bell pepper, sliced
2 Tbsp - unsalted butter
1 Tbsp - olive oil
1 Tbsp - minced garlic
2 Tbsp - chopped basil
¼ tsp - dried red chili flakes
¼ tsp - fennel seeds
¼ tsp - dried dill
¼ tsp - dried basil
12 - nugget potatoes, cooked al dente
8 - freshly shucked oysters
2 lb - fresh mussels, debearded and washed
2 lb - fresh manila clams, washed
1 lb - BC spot prawns (in season)
1 lb - Wild Pacific halibut, skin off and cut into 4 portions
1 ½ cups - dry white wine
1 can/bottle (13 oz) - strained tomatoes or passata
¼ cup - Pernod
juice of one lemon
1 - small bunch flat-leaf parsley, chopped, for garnish
In a large stockpot over medium-high heat, sweat the onions and bell peppers in the butter and olive oil, about 8 minutes. Stir in the garlic, fresh basil, and all of the dried herbs. Add the potatoes, oysters, mussels, clams, prawns, and Wild Pacific halibut. Stir to combine. Add the wine, tomatoes, Pernod, and lemon juice. Gently stir and cover with a lid.
Cook, covered, over medium heat for about 10 minutes, until all of the shells are open, the seafood is cooked through, and the potatoes are fork-tender.
Using a large ladle, remove the seafood from the pot, dividing it evenly into four large bowls. Once the seafood is distributed, equally ladle out the remaining liquid and serve immediately, garnished with a sprinkling of flat-leaf parsley.
Copyright © 2018 Angie Quaale. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.