505 - Blue Bird's Halibut with Sicilian Calamari

Ingredients:

• 5oz filets, or a whole fish to be butchered, halibut
• 1 lb (rings or whole tubes), calamari
• 8oz can crushed tomatoes
• 1 head of garlic
• 3 shallots
• 1 can white beans, drained and rinsed
• 1 cup dry white wine
• 200 g pancetta
• 1-2 fennel bulbs with fronds
• 3 tbsp. Calabrian chilis
• 3 tbsp. Marcona almonds
• 3 tbsp. capers
• 1 bunch parsley
• 20 g anchovies (brown or white)
• kosher salt
• pepper
• 3 tbsp. olive oil

Equipment:

• Large cutting board, rags, and inserts (if butchering the fish)
• 1 large sauté pan, 1 medium sauté pan, 1 small to medium pot
• Colander (to rinse beans)
• Cutting board for mise en place
• Tool to crush almonds
• Paper towels (for drying fish)

Directions:

1. Clean and portion the halibut into 5 oz pieces.
2. Cut the pancetta and calamari.
3. Finely slice the shallots and garlic.
4. Mince the capers and parsley.
5. In the first pot, heat olive oil and render the pancetta.
6. Add the shallots, fennel, and garlic, and cook until softened.
7. Add the calamari and deglaze with the white wine.
8. Stir in the crushed tomatoes, beans, Calabrian chilis, anchovies, capers, and parsley, allowing the mixture to cook for a few minutes.
9. In a separate pan, heat olive oil and sear the halibut until fully cooked.
10. Adjust seasoning and consistency of the stew.
11. To plate: Use a light-coloured bowl, with the calamari stew at the bottom, placing the seared halibut on top. Garnish with fennel fronds.