HALIBUT & SEAFOOD HOTPOT WITH SAFFRON AIOLI

 

  • Cooking Time: 13
  • Servings: 6
  • Preparation Time: 10

Ingredients

  • 2 Tbsp vegetable oil
  • 1 small onion, julienned
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 cup of white wine
  • 3 cups fish stock
  • 1 lb fresh mussels, debearded
  • 8 oz fresh halibut, diced
  • 4 oz tiger shrimp, deveined
  • 4 oz bay or east coast scallops
  • 1 tsp fresh thyme, chopped
  • 1 tomato, diced
  • 1 potato, cooked, peeled and diced
  • 1/2 cup corn or peas
  • 2 Tbsp fresh basil, thinly sliced
  • 1 Tbsp fresh dill, chopped
  • salt & pepper, to taste
  • Saffron Aioli
  • pinch saffron threads
  • 1 lemon, juice of
  • 3/4 cup mayonnaise
  • 2 cloves garlic, minced

Directions

  • In a large saucepot, heat the oil and saute the onion, celery and carrot until tender, about 5 minutes.
  • Add the garlic and saute 2 minute more.
  • Add the wine and stock and bring to a simmer.
  • Add the mussels, cover and simmer for 2 minutes.
  • Add the halibut, cover and simmer for 2 more minutes.
  • Add the shrimp, scallops, thyme, tomato, potato and corn and simmer, covered for another 2 to 3 minutes or until the mussels open.
  • Add the basil, dill, salt and pepper just before serving.
  • To prepare the aioli, combine the saffron and lemon juice and let sit a few minutes to draw the flavor and color out of the saffron.
  • Stir the mayonnaise and garlic into the saffron and lemon juice mixture.
  • To serve, ladle the hot pot into wide-mouthed soup bowls and spoon a dollop of aioli directly on top.
  • Or serve on the aioli on the side slathered on toasted French bread, then dip the bread into the broth.

Notes

This is one of the best seafood recipes I know for a winter's day or just a cool fall evening on the deck. It comes from one of Karen Barnaby's edited cookbooks and is originally from Inn On The Twenty - Anna & Michael Olson

Author Credit: Inn On The Twenty

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