Ingredients

• 10 mussels
• scrubbed and debearded
• 10 surf clams
• scrubbed
• 40ml/1½fl oz dry white wine
• 2 x 150–200g halibut fillets
• pin-boned
• skin on
• pinch salt
• 2 tbsp olive oil
• 8 asparagus tips
• 2 thinly sliced
• the rest left whole
• 400ml/14fl oz fish stock
• 50g/1¾oz butter
• plus extra for greasing
• 1 lemon
• juice only
• 20g/¾oz brown shrimps
• cleaned
• 20g/¾oz winkles
• cleaned
• handful sea purslane

Directions

• Discard and replace any mussels and clams with broken shells or that refuse to close when tapped firmly. Heat a large
• lidded saucepan and add the wine
• mussels and clams. Cook with the lid on for 3½–4 minutes
• or until the shellfish have opened
• then remove them and set aside. Discard any that remain closed.
• Season the halibut with salt and drizzle with 1 tablespoon oil. Place onto buttered baking paper and cook in the steamer for 6–8 minutes
• or until cooked.
• Heat a lidded saucepan over a medium–high heat and add the remaining oil. Roll the six whole asparagus tips in the oil
• then add a ladle or two of fish stock. Cover with the lid and cook for 4 minutes
• or until just tender
• adding more stock if needed. Remove the asparagus and set aside.
• Simmer the fish stock without the lid until reduced. Whisk in the butter and lemon juice. Return the asparagus
• mussels and clams to the pan and stir in the brown shrimps
• winkles and sea purslane. Simmer for 2–3 minutes
• until everything is cooked and hot through.
• Place the shellfish mixture into the centre of two shallow bowls and put the halibut on top. Garnish with slices of raw asparagus.