This isn't your typical seafood stew. A quick fennel white fine fish stock is combined with succulent chunks of halibut, Manila clams, and a saffron garlic paste. Garnish with toasted bread and a rich, homemade aioli.

Chris Cosentino
I try to make food approachable for everyone. The goal is to make people comfortable, to make people familiar with the unfamiliar.
https://www.chefchriscosentino.com/
2HRS
Total Time
$13.87
Cost Per Serving
Ingredients
Servings
6
us / metric
Stock

1
Medium Halibut
just the bones
or other white fish such as Cod, Pollock, Hake or Monkfish

1
Leek

1 cup
Dry White Wine

3 cups
Cold Water

1
Fresh Bay Leaf
Soup

1/4 tsp
Cayenne Pepper

2 lb
Halibut
pin bones removed
or Monkfish

4 Tbsp
Dry White Wine

12
Manila Clams
soaked in salted ice water for 5 minutes, agitating them every few minutes - change the water and repeat at least 3 times
Aïoli

1 dash
Dijon Mustard
To Serve

1
Baguette, sliced
Nutrition Per Serving
Calories
793
Fat
47.3 g
Protein
44.4 g
Carbs
38.5 g