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1
Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock.
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2
Bring to a simmer and cook to soften the mushrooms, 10 minutes.
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3
Remove the mushrooms with a slotted spoon and reserve both for later use.
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4
Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper.
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5
Cook partially covered 8 to 10 minutes.
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6
Stir in the tomato paste and cook 1 minute.
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7
Then add the wine, tomatoes and the remaining 2 cups chicken stock.
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8
Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled.
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9
Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.
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10
Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden.
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11
Finely chop or process in a food processor into coarse crumbs.
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12
Return the pan to heat and melt 4 tablespoons of the butter.
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13
Add the panko and toast until deep golden in color.
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14
Combine with the chopped nuts and season with salt and pepper or seafood seasoning.
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15
Store in an airtight container until ready to serve.
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16
When ready to serve, remove the bay leaves and herb bundle.
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17
Reheat the stew, covered, over medium heat.
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18
Pat the fish and sea scallops dry.
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19
Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets.
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20
Sprinkle the halibut with some seafood seasoning, salt and pepper.
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21
Sprinkle the scallops with a little salt.
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22
Cook the halibut seasoned-side down for 3 to 4 minutes.
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23
Flip and cook until opaque, 2 minutes more.
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24
Turn off the heat and reserve the fish in the pan.
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25
Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more.
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26
Remove to a plate and deglaze the pan with some vermouth.
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27
Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice.
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28
Cut the halibut into chunks.
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29
Ladle the stew into bowls and nestle in the halibut and scallops.
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30
Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs.
