Recently I bought a halibut. Here is a good way to use the bones and bits.
- 24 clams washed
- 1 lemon
- 1 8-10 lb halibut carcass chopped into small pieces
- Fronds from 1 bulb fennel
- 1 large onion roughly chopped
- 3 bay leaves
- 1/2 bottle dry white wine
- 6 cups vegetable stock
- 2 tbsp black pepper corns
- 4 tbsp salt
In a 4 quart stock pot place 1/2 the onion, 1/2 the fennel fronds, 1 bay leaf, juice from lemon and lemon halves, wine, 750 ml water 1 tbsp black peppercorns and 2 tbsp salt. Bring to a boil then simmer covered for 10 minutes. Add clams, cover and cook for 5 more minutes. remove from heat and let stand 10 more minutes. Meanwhile in a large 12-14 quart stock pot place fish carcass and remaining ingredients. Strain clam broth into stock pot and add enough water to fill pot to 3/4 full.. Remove cooked clams from shells roughly chop and set aside discarding any that did not open. Toss shells into second broth pan. Bring to a boil and skim foam. Cook over medium simmer until reduced by 1/3 about 2 hours. Strain through cheese cloth. Clean all meat off carcass and set aside with clams.
- 1 lb small scallops
- 3-4 whole anchovies packed in salt roughly chopped
- 4 tbsp butter
- 1/4 cup flour
- 1 large onion chopped fine
- 5-6 scallion scapes diced fine
- 3-4 large fennel stalks chopped fine
- 5 cups red potatoes medium dice skin still on
- 2 cups cream
- 2 tbsp fennel fronds chopped fine
In a large stock pot melt butter and fry anchovies until they dissolve over medium heat. Add onion and saute until golden. Add fennel and saute until softened. Add flour and mix well. Cook until flour begins to slightly color then add potatoes and mix well. Add 1/2 cup wine, deglaze pan, turn heat to low and cover. Sweat vegetables for 10 minutes stirring once at 5 minutes. Uncover, add strained broth and bring to a boil. Turn down to simmer and cook until potatoes are soft. Add cream and bring back to a simmer. Add cooked fish, clams and scallion scapes. Cook until thickened and almost done. Taste for seasoning. Add scallops and fennel fronds and cook for 2-3 minutes to finish scallops. Serve.