Alaska Seafood Home
Alaska Halibut Cioppino

Serves: 12
Cioppino Sauce:
Olive oil
Onion, ¼" dice
Shallots, ¼" dice
Sea salt
Garlic, fresh, minced
Red pepper flakes, crushed
Tomato paste
Tomatoes, diced, in juice
Dry white wine
Fish stock
Bay leaves
Kosher salt and black pepper

Wild Alaska Halibut:
Alaska Halibut fillets, 4-5 oz. ea.
Kosher salt and black pepper
Olive oil

Shaved Fennel-Herb Salad:
Fennel, shaved
Cherry tomatoes, halved
Parsley leaves, fresh
Lemon zest
Kosher salt and black pepper
White wine vinegar

Assembly:
Sourdough crostini, ½" slices, brushed with olive oil
Chives, finely chopped
Lemon zest


1 oz.
8 oz.
2 oz.
1 Tbsp.
1 oz.
1 tsp.
4 oz.
7 cups
2 cups
4 cups
2 ea.
to taste


3-4 lbs.
to taste
12 oz.


6 cups
3 cups
1 cup
4 oz.
to taste
to taste


12 ea.
¼ cup
¼ cup

Cioppino Sauce:
Heat oil in large pot over medium heat. Add onion, shallots and salt; cook until translucent. Add garlic, red pepper flakes; cook 5 minutes. Stir in the tomato paste, tomatoes with juice, wine, fish stock and bay leaves. Cover and simmer about 60 minutes. Add salt and pepper to taste.

Alaska Halibut:
Season halibut fillets with salt and pepper; set aside. Heat large skillet over medium high heat, add olive oil and continue heating until olive oil is hot. Place fillets in skillet and sauté for 5-6 minutes. Turn over fillets; continue cooking for 4 minutes, or until opaque throughout. Sauté fillets in batches or to order.

Shaved Fennel-Herb Salad:
Combine all ingredients, toss and refrigerate.

Assembly:
Toast crostini slices on grill or in oven. Place crostini on plate, spoon 1 Tbsp. of Cioppino Sauce on crostini, place halibut on top of sauce, ladle ¼ cup sauce over halibut, garnish with fennel salad, chopped chives and lemon zest.

Alternative Menu Ideas:

PASTA:
Toss cut pieces of cooked halibut and cooked spaghetti with extra virgin olive oil, sautéed garlic and Parmesan cheese. Top with Cioppino Sauce. Garnish with parsley and red pepper flakes.

APPETIZER / SOUP:
Double the broth quantity and add cut pieces of grilled halibut to make an appetizer portion "cup of soup."
Downloadable Recipe: