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Alaskan Halibut over Roasted Pepper Risotto with Saffron Fennel Broth
Alaskan Halibut over Roasted Pepper Risotto with Saffron Fennel Broth
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Yield: Makes 4 servings
Ingredients
Saffron Fennel Broth
1 head fennel, washed1 tablespoon olive oil
3 cloves garlic, peeled, minced
2 large shallots, peeled, diced
1 cup dry white wine
6 cups water
1/8 teaspoon (about 20 threads) saffron threads
1 teaspoon fennel seed, cracked
1 Roma tomato, cored and diced
1 bay leaf
6 sprigs fresh thyme
2 tablespoons chopped flat leaf parsley
2 pounds mussels, cleaned of "beards" and grit
Roasted Pepper Risotto
1 teaspoon plus 1/4 cup olive oil, divided
2 large red peppers
1 cup Arborio rice
2 cloves garlic, peeled and chopped
2 large shallots, peeled and diced
1/2 head of fennel (reserved from broth), cored and diced
Salt and fresh cracked pepper
Alaskan Halibut
1 teaspoon olive oil
4 (5 ounces each) filets Alaskan halibut
Sea salt and freshly ground black pepper
1 pound mussels, cleaned of "beards" and grit
24 small littleneck or Manila clams
Chopped parsley, if desired
Preparation Method
Saffron Fennel Broth
- Remove fennel top and coarsely chop.
- Reserve fennel head for risotto.
- In a 4-quart sauce pan on Wolf cooktop over medium heat, heat 1 tablespoon oil.
- Sauté garlic and shallot in oil about 4 minutes or until soft.
- Add fennel tops and white wine and return to a boil for about 5 minutes.
- Add 6 cups water, saffron, fennel seed, tomato, bay leaf, thyme, parsley and mussels.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Pour mixture through large strainer, reserving broth and discarding strained pieces.
- Pour broth through fine wire strainer.
- Refrigerate broth (the broth may be made a day ahead).
Risotto
- Preheat Wolf oven in CONVECTION at 450°F.
- Rub 1 teaspoon olive oil over the surface of the peppers and place them on a baking sheet.
- Roast in oven for 25 minutes.
- Remove from oven and place in bowl.
- Cover with plastic wrap and allow to rest for 30 minutes.
- Meanwhile, prepare remaining ingredients for risotto.
- Core, seed and peel red peppers; dice peppers into 1/4-inch pieces.
- In 4-quart sauce pan over medium heat, pour 1/4 cup oil into pan and heat for 2 minutes.
- Add rice and stir for 2 minutes.
- Mix in garlic, shallots and diced fennel.
- When the garlic, shallot and fennel are cooked through, stir in 3 cups saffron fennel broth.
- Season with salt and pepper.
- Reduce heat to low and simmer risotto about 20 minutes, stirring frequently, until it becomes thick and almost all liquid has been absorbed.
- Turn off heat and stir in roasted peppers.
Cook the seafood
- Heat 10-inch non-stick sauté pan over medium high heat.
- Add 1 teaspoon olive oil.
- Season the halibut filets with salt and pepper.
- When oil is hot, carefully place filets in oil.
- Cook filets for about 4 minutes on each side, or until fish is just cooked through.
Meanwhile
- Pour remaining saffron fennel broth in a 4-quart saucepan over high heat and bring to a boil.
- Add mussels and clams and cover.
- Cook for 1 to 2 minutes, or until shells open.
To serve
- Place 1/4 of risotto in the center of each dinner plate or bowl.
- Place one cooked halibut on top of the risotto.
- Arrange mussels and clams around risotto and pour additional broth over the clams and mussels.
- Sprinkle with fresh chopped flat leaf parsley if desired.
- Serve immediately.