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| RECIPE FOR AUREOLE RESTAURANT PAN-ROASTED HALIBUT WITH CIOPPINO BROTH, SHELLFISH AND SEASONAL VEGETABLES |
| Title: | Aureole Restaurant Pan-roasted Halibut With Cioppino Broth, Shellfish And Seasonal Vegetables | | Category: | Restaurant | | Rating: |  | Instructions:
Aureole Restaurant Pan-Roasted Halibut with Cioppino Broth, Shellfish and Seasonal VegetablesSource: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada - from California Country Program #1950 (July 2002) 1 (5 to 6 ounce) halibut filet
1 baby fennel
4 to 6 stalks broccolini
Salt
Cracked black pepper
Butter
3 clams
3 mussels
2 medium-size shrimp
1/2 cup vegetable stock
1/2 cup tomato broth hot chile pepper (variety and amount to taste)
1 cup of fresh greens and herbs of your choice
(microgreens, chives, parsley, tarragon recommended)
Dash extra virgin olive oil Wipe halibut with a damp cloth, add salt and pepper and sear in a hot pan, bone-side down until it changes color. Place in preheated 400 degree F oven for 10 to 12 minutes, or until it flakes with a fork. While the fish is baking, saut
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