Halibut Stuffed With Mussels, Shrimp and Clams

• 4 halibut fillets
• 2 12 ounces butter
• 1 shallot, chopped
• 1 garlic clove, chopped
• 9 ounces clams
• 9 ounces mussels
• 6 tablespoons dry white wine
• 3 12 ounces shrimp, peeled and cooked
• 1 ounce breadcrumbs
• 1 bunch chives, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

1. Make a slit in the side of the fillet to make a pocket.
2. Melt one third of the butter in a medium saucepan and add the shallots, garlic, clams and mussels, pour in the wine and turn up the heat to full.
3. Steam the clams and mussels for 4-5 minutes, discarding any that do not open.
4. Strain the clams and mussels and retain the juice.
5. Preheat the oven to 350F Shell the clams and mussels and place them in a medium bowl, add the shrimp, half the remaining butter, the breadcrumbs and chives, mix well and add the lemon juice.
6. Place the stuffing in the fish.
7. Secure with a toothpick and place the fish on a baking tray, drizzle with the oil, season, and bake for 12 minutes.
8. Place the reserved cooking juice in a small pan, bring it to the boil and whisk in the remaining butter.
9. Drizzle the sauce over the fish and serve with spinach and new potatoes.

butter, shallot, garlic, clams, mussels, white wine, shrimp, breadcrumbs, chives, lemon juice, olive oil

Taken from www.food.com/recipe/halibut-stuffed-with-mussels-shrimp-and-clams-231336 (may not work)