-
1
Pop the popcorn, season it with a drizzle of olive oil and salt, and set aside.
-
2
In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper, to taste.
-
3
Place it in the refrigerator to chill.
-
4
In a 10-inch skillet over high heat, warm 2 tablespoons olive oil.
-
5
Season the halibut with salt and pepper, to taste.
-
6
Add the halibut to the pan and cook, without stirring, until the halibut is browned on 1 side, about 2 to 3 minutes.
-
7
Stir the halibut briefly and cook for 30 seconds longer.
-
8
Remove the halibut with a slotted spoon.
-
9
Add remaining 1 tablespoon olive oil to the pan.
-
10
When the oil is hot, add the garlic and cook until light brown, stirring.
-
11
Add the jalapeno and cook for 15 seconds, stirring.
-
12
Add the shrimp and season with salt and pepper.
-
13
Stir and cook until barely done, about 1 1/2 minutes.
-
14
Add the clam juice and wine; bring the mixture to a boil and cook for about 30 seconds.
-
15
Remove the shrimp from the pan.
-
16
Continue until the liquid is reduced by half.
-
17
Return the halibut and shrimp to the pan and stir to coat them with the liquid.
-
18
Remove the pan from the heat and allow the mixture to cool.
-
19
When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the chilled tomato juice and vegetables.
-
20
Spoon the tomato mixture into bowls and top with the cooled seafood mixture.
-
21
Garnish with a handful of popcorn.
