Alaska Halibut Cioppino

Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Cioppino Sauce

Olive oil                                                                                 1 oz.

Onion, 1/4” dice                                                                     8 oz.

Shallots, 1/4” dice                                                                  2 oz.

Sea salt                                                                                1 Tbsp.

Garlic, fresh, minced                                                             1 oz.

Red pepper flakes, crushed                                                   1 tsp.

Tomato paste                                                                        4 oz.

Tomatoes, diced, in juice                                                       7 cups

Dry white wine                                                                       2 cups

Fish stock                                                                             4 cups

Bay leaves                                                                            2 ea.

Kosher salt and black pepper                                                 to taste

Wild Alaska Halibut

Alaska Halibut fillets, 4-5 oz. ea.                                            3-4 lbs.

Kosher salt and black pepper                                                 to taste

Olive oil                                                                                 12 oz.

Shaved Fennel-Herb Salad

Fennel, shaved                                                                     6 cups

Cherry tomatoes, halved                                                        3 cups

Parsley leaves, fresh                                                             1 cup

Lemon zest                                                                           4 oz.

Kosher salt and black pepper                                                 to taste

White wine vinegar                                                                to taste


Sourdough crostini, 1/2” slices, brushed with olive oil             12 ea.

Chives, finely chopped                                                           1/4 cup

Lemon zest                                                                           1/4 cup


A fun fork and knife sandwich version of San Francisco’s Italian favorite made from the “catch of the day.” Featuring wild Alaska Halibut, topped with a fresh tomato sauce on a sourdough crostini.

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 1/4 cup sauce over halibut, garnish with fennel salad, chopped chives and lemon zest.



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.


Double the broth quantity and add cut pieces of grilled halibut to make an appetizer portion “cup of soup.”