Ingredients
Units
Scale
- 2 tbsp Olive oil
- 1lb halibut, skin removed
- 1lb little neck clams
- 1 Clove garlic, minced
- 1 medium yellow onion, finally diced
- 1 stick of celery finally diced
- 2 tbsp fresh tarragon chopped
- 1/2 tsp Some Like It Hot mustard (sub Dijon)
- 1/4 tsp Hot Under The Kilt Acadian Cajun seasoning ( sub Old Bay)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/2 cup white wine
- 2 cups chicken broth
- 1 tomato, diced
- 1 lime juice only
Instructions
- In a medium size pot on high heat, incorporate the olive oil to a shimmer than sauté onions, garlic, celery and add the seasoning when onions are translucent.
- Incorporate mustard and deglaze the pan with white wine.
- Incorporate the little neck clams and the halibut along with the broth.
- Bring to a light boil, approximately 4-5 minutes, then add your tomato, lime, salt, pepper and tarragon, simmer for a few minutes.
- Category: Entrees, Fish, One Dish, seafood, recipes