Fried halibut risotto with clams and sea vegetables

Serves 4 Starters and mains

Halibut Risotto 3197

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Ingredients

  • 750g halibut, boned, skinned and cut into 4cm x 6cm pieces
  • 3tbsp olive oil
  • 500ml shellfish stock
  • 30g salted butter
  • 1 sweet white onion, finely chopped
  • 2 garlic cloves, crushed to a paste with sea salt
  • 275g arborio rice
  • 3tbsp dry white wine
  • 80g pack of mixed sea vegetables
  • 400g fresh clams

Method

Lightly season the halibut pieces with sea salt flakes and freshly ground black pepper and spoon over 1⁄2tbsp of the oil.

Heat the stock with 400ml water in a pan and bring to the boil. Put the rest of the oil and butter in a heavy-based medium- sized pan over a medium heat. Sauté the onion for 5 minutes and stir in the garlic. Add the rice to the pan and stir to coat, then add the wine and simmer to evaporate. Start adding the stock a little at a time and stir until each addition absorbs before adding more. Stir every so often until all but a large ladleful of the stock remains. Stir and put on the lid to rest for 5 minutes.

While the risotto rests, fry the halibut pieces in a little oil in a hot frying pan for a few minutes or until the fish is browned on both sides and cooked through. Put the clams in a large pan with a splash of water and put over a high heat, shaking the pan frequently until all the shells open. Add the last of the stock and the sea vegetables to the risotto and stir to wilt. Add a grinding of black pepper and sea salt flakes to taste. Shell the cooked clams, keeping 4 in the shell to decorate the top of the risotto, and stir in the shelled clams and the leftover juices.

Divide the risotto between serving bowls. Add a clam in its shell to the top of each along with the halibut pieces.

Food styling and recipes by Linda Tubby. Photography and prop styling by Angela Dukes.
Halibut Risotto 3197
Food styling and recipes by Linda Tubby. Photography and prop styling by Angela Dukes.

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