Halibut, Shrimp and Scallops Medley with Fennel

by Dean Mustonen
(Brainerd, MN)

Halibut, Shrimp and Scallops Medley with Fennel
Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic minced
5 tablespoons tomato paste
1 cup chopped fennel bulb
1 carrot thinly sliced
1 red pepper chopped
2 – 8 oz bottles clam juice (Or use “Clam Base” with boiling water)
½ pound raw shrimp peeled and de veined
½ pound sea scallops rinsed
½ pound halibut fillets without skin in 1 inch chunks
½ teaspoon fresh tarragon finely chopped (2 sprigs without tough part)
½ teaspoon fresh thyme finely chopped (2 sprigs without tough part)
½ teaspoon freshly ground pepper
Procedure:
Sauté onion in olive oil for 2 minutes
Add garlic and stir for 1 minute
Reduce heat, add tomato paste and cook 7 minutes until changing to brown
Add fennel, carrot, red pepper, and clam juice, bring to boil, reduce heat and simmer for 15 minutes until vegetables are tender
Add fish, shrimp and scallops cook for 5 minutes
Gently stir in tarragon, thyme and pepper
Serve with pasta or spaghetti noodles
Serves 6 when accompanied with a side vegetable like asparagus
Note: Cut off tops, roots and peel tough outer layer of fennel. Cut in half and remove triangle shaped portion at bottom before chopping.
Mustonen March 2009
(From magazine in Doctors office.) This recipe does take some time; however it is absolutely delicious