Halibut and Clams with Bell Peppers and Saffron

• 3 tablespoons olive oil
• 1 cup chopped shallots
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh thyme
• 3/4 cup dry white wine
• 1/4 teaspoon crushed saffron threads
• 3 1/2 dozen small clams, scrubbed
• 1/4 cup bottled clam juice
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped yellow bell pepper
• 4 6-ounce halibut fillets
• 1 1/2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons chopped fresh basil

1. Heat 2 tablespoons oil in heavy large pot over medium heat.
2. Add shallots, garlic and thyme; saute 2 minutes.
3. Stir in wine and saffron.
4. Add clams.
5. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open).
6. Remove from heat.
7. Using tongs, transfer clams to bowl.
8. Remove meat from shells; reserve meat.
9. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids.
10. Add bottled clam juice to cooking liquid.
11. Bring liquid to boil.
12. Add peppers.
13. Set aside.
14. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
15. Sprinkle fish with salt and pepper.
16. Add to skillet; cook until golden on bottom, about 2 minutes.
17. Using spatula, turn fish over.
18. Pour pepper mixture over fish.
19. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
20. Using slotted metal spatula, transfer fish to shallow soup plates.
21. Add clam meat to skillet; stir just until heated through.
22. Spoon over fish.
23. Sprinkle with cilantro and basil.

olive oil, shallots, garlic, thyme, white wine, saffron threads, clams, clam juice, red bell pepper, yellow bell pepper, fresh cilantro, fresh basil

Taken from www.epicurious.com/recipes/food/views/halibut-and-clams-with-bell-peppers-and-saffron-5356 (may not work)