Fried halibut risotto with clams and sea vegetables

Serves 4 Starters and mains

Halibut Risotto 3197



  • 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


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.

Halibut Risotto 3197


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