Seared Halibut with Seafood Saffron Chorizo

Make the tomato saffron broth: In a medium saucepan over medium-high heat, combine the Vegetable Broth (2 cups) and Saffron Threads (1/4 tsp) until it blooms, then add the Clamato Rimmer (1/2 cup) and Kosher Salt (1/2 tsp). Bring the mixture to a simmer and let reduce by a quarter, about 12-15 minutes.

Cook the halibut: In a large skillet over high heat, add the Grapeseed Oil (1 Tbsp). Season the Halibut Fillet (1 piece) with Kosher Salt (1 tsp) and carefully place in the pan. Cook until golden brown and a crust begins to form or the fish easily comes out of the pan, about 3-4 minutes. Then flip and continue cooking for 3 more minutes. Add the Unsalted Butter (1 Tbsp) and Fresh Thyme (2 sprigs) to the skillet and baste the fish; then add the White Wine (1 oz) and Vegetable Stock (1 oz) and leave over low heat to keep warm.

Cook the chorizo, prawn and mussels: In a large skillet over medium heat, add the Grapeseed Oil (1 tsp) and Spanish Chorizo (2 Tbsp), and cook until the fat begins to render from the sausage, about 4 minutes. Add the Extra Large Shell-On, Head-On Shrimp (1 lb) and sear until crisp in the chorizo fat, another 3-4 minutes. Add the Shallot (1 Tbsp) and Garlic (2 tsp), and cook until fragrant, then add the Fresh Mussels (6 pieces) and stir to coat in the aromatics. Increase the heat to medium high and add the White Wine (2 oz) to the pan, scraping up any bits from the bottom of the skillet.

Add 8 ounces of the tomato saffron broth and simmer until reduced by half, about 10 minutes. Once the mussels open, add the Unsalted Butter (1 Tbsp) and swirl the pan until the butter melts completely. Add the roasted Cherry Tomatoes (6 pieces), Matiz Navarro® Piquillo Peppers (1 tsp), and Fresh Parsley (1 tsp), and stir to combine.

Pour the stewed mussels and broth into a bowl and place the halibut in the middle. Top with the seared prawn and chopped parsley.