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1
In a large saucepan, heat 1 tablespoon of the olive oil over medium high heat, reserving the other 2 tablespoons.
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2
Sear each side of the halibut, leaving each side undisturbed for the first 2 minutes or so to allow the surface of the fish to begin to caramelize and to avoid tearing.
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3
Cook until done, about 6 to 8 more minutes, then remove to a utility platter.
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4
To the same pan add the shrimp and cook until just pink and remove to a bowl.
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5
To the same pan add the scallops and cook until opaque and remove to the bowl with the shrimp.
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6
Add the mussels to the pan along with 1/2 cup water.
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7
Cook until the mussels open.
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8
Remove them and the pan juices to a bowl until they are cool enough to handle.
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9
(Discard any mussels that do not open.)
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10
In the same saucepan, heat the other 2 tablespoons of olive oil and butter.
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11
Add the celery and onions, sauteing until translucent.
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12
Whisk in the flour gradually to make a roux.
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13
Add clam juice and fish stock and mix well to integrate flavors.
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14
Reduce heat to low and bring to a simmer.
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15
Add carrots and parsley and let cook until fork tender.
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16
While the soup is cooking, cut the halibut fillets into 1/2 inch chunks.
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17
Then, remove the mussels from their shells and discard shells, but reserving all the liquids in the bowl.
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18
When carrots are softened, remove soup from heat and gently fold in halibut, shrimp, scallops, mussels and liquid in the bowl.
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19
Season with salt, pepper and crab boil seasoning, to taste.
