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/
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.
2HRS
Total Time
$13.91
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
1/4 cup
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
VIEW ALL
Calories
817
Fat
49.2 g
Protein
44.8 g
Carbs
40.3 g
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/
