Ingredients
- 1 1/2 cups 1 1/2 cups miso
- 1/2 cup 1/2 cup sugar
- 6 cups 6 cups sake
- 6 lbs. 6 lbs. Alaska Halibut fillets, cut in 24 pieces, 4 oz. ea.
- 72 ea. 72 ea. clams, steamers, scrubbed
- 12 cups 12 cups chicken broth
- 2 cups 2 cups dried orzo pasta
- 6 ea. 6 ea. carrots, peeled, cut thin on the bias
- 6 ea. 6 ea. baby bok choy (4 to 5 oz.)
- 6 cups 6 cups frozen petite peas
- 4 cups 4 cups cherry tomatoes, rinsed, stemmed, cut in half
- 2 cups 2 cups green onions, finely slivered
Servings:
Units:
Instructions
- Mix miso, sugar, and 2 Tbsp. sake. Coat halibut with miso mixture and set pieces slightly apart on a lightly oiled sheet pan. Preheat oven
- to 450F. Bake halibut for 8-10 minutes until barely opaque and still very moist-looking in center of thickest part. Remove from oven, cover
- and keep warm.
- In a large pot steam clams. Remove the clams and strain the liquid. Discard any clams that dont open.
- In a new pot add strained clam liquid, broth and remaining sake. Bring to a boil. Add orzo and carrots, reduce heat to a simmer. Cover and
- cook until orzo is tender, about 8-10 minutes.
- Trim and discard end from bok choy. Pull leaves off stems, rinse and drain both. Cut stems and leaves diagonally into 1-inch lengths. Stir
- bok choy and peas into broth and orzo. Return to a boil, reduce to simmer, hold.
- SERVING STYLE
- For Buffet:
- In a round chafing dish place the cooked halibut, top with clams, and tomatoes. Ladle the orzo and broth around and over the fish and
- garnish with the green onions and tomatoes.
- For Plate:
- In a warm soup bowl, place 1 piece of the cooked halibut, surround it with 3 clams and 6 halves of tomato. Ladle 8 oz. of the orzo and
- broth over and around the fish and garnish with a sprinkle of green onion.
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