That is a good amount of fish

The clam sauce really complements the meaty halibut flavor etc etc. This is just really good.

Halibut and Clam Sauce

• 2 doz clams live
• 1 doz mussels live
• 1 1/2 lbs halibut fillet
• 1 large shallot chopped
• 1 large garlic clove
• 3 potatoes skinned and diced small
• 1/2 cup fresh crab stock
• 1 cup dry white wine
• 2 tbsp oregano
• 1/2 lemon

Heat 2 tbsp olive oil in a large frying and add 1/2 cup wine, garlic clove and shellfish. Bring to a steam then cover and cook for five minutes. Remove from heat and let stand five minutes. Uncover and discard any that are closed. Remove meat from shell, strain and keep broth. Heat 2 tbsp butter over medium heat and saute shallot until golden. Add potatoes and remaining wine and cook until liquid is absorbed. Add half the clam liquid and shell stock and bring to a simmer. Cook until potatoes are done. heat oven to 360 degrees. Mash half the potato mixture, add the remaining clam juice and reserved clams and mussels. Bring to a simmer then make a space large enough for fish to sit. Season halibut with salt and pepper and place in pan. Sprinkle oregano and squeeze lemon juice over fish and bake until cooked through, about 15 minutes. Remove from oven and let stand five minutes before serving.