- 2 Pounds halibut; skin discarded and cut into 1 inch pieces
- 2 Dozen clams; rinsed
- 2 Pounds rock shrimp; cleaned
- 2 Stalks celery; diced
- 2 Leeks; tops discarded; white part diced
- 6 Cloves garlic; minced
- 2 Sprigs fresh garlic; chopped
- 1 Pound fingerling potatoes; blanched and diced
- 1 Cup Tom Gore Vineyards Chardonnay
- 4 Cups fish stock
- 2 Cups heavy cream
- 1/4 Cup butter
- 1/4 Cup all-purpose flour
- 1/2 Meyer lemon; juiced
- 4 Sprigs fresh parsley
- Salt and pepper to taste
Yields: 6-8 servings
- In a heavy bottomed sauce pan, on low heat, sweat leeks in butter until translucent. Add celery and cook until soft. Add garlic and thyme and cook for 1 minute then evenly incorporate flour. Raise heat to medium and cook for 3 more minutes; constantly stirring.
- Whisk in wine and cook for 1 minute then whisk in the fish stock. Bring to a boil. Reduce to a simmer and whisk in the heavy cream.
- Add the rock shrimp; once they are half way cooked through, add the halibut and clams.
- Once all the seafood is completely cooked, add the fingerling potatoes.
- Garnish with parsley and serve immediately.