Halibut and Clams with Bell Peppers and Saffron

Name: Halibut and Clams with Bell Peppers and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 cup chopped shallots; 2 tablespoons minced garlic; 2 tablespoons chopped fresh thyme; 3/4 cup dry white wine; 1/4 teaspoon crushed saffron threads; 3 1/2 dozen small clams, scrubbed; 1/4 cup bottled clam juice; 1 cup finely chopped red bell pepper; 1 cup finely chopped yellow bell pepper; 4 6-ounce halibut fillets; 1 1/2 tablespoons chopped fresh cilantro; 1 1/2 tablespoons chopped fresh basil

Servings: persons

3 tablespoons olive oil
1 cup chopped shallots
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
3/4 cup dry white wine
1/4 teaspoon crushed saffron threads
3 1/2 dozen small clams, scrubbed
1/4 cup bottled clam juice
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
4 6-ounce halibut fillets
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil

1
Heat 2 tablespoons oil in heavy large pot over medium heat.
2
Add shallots, garlic and thyme; saute 2 minutes.
3
Stir in wine and saffron.
4
Add clams.
5
Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open).
6
Remove from heat.
7
Using tongs, transfer clams to bowl.
8
Remove meat from shells; reserve meat.
9
Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids.
10
Add bottled clam juice to cooking liquid.
11
Bring liquid to boil.
12
Add peppers.
13
Set aside.
14
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
15
Sprinkle fish with salt and pepper.
16
Add to skillet; cook until golden on bottom, about 2 minutes.
17
Using spatula, turn fish over.
18
Pour pepper mixture over fish.
19
Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
20
Using slotted metal spatula, transfer fish to shallow soup plates.
21
Add clam meat to skillet; stir just until heated through.
22
Spoon over fish.
23
Sprinkle with cilantro and basil.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup chopped shallots, 2 tablespoons minced garlic, 2 tablespoons chopped fresh thyme, and more.

Yes, Halibut and Clams with Bell Peppers and Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!