Braised Halibut with Leeks

• 1 stick (1/2 cup) unsalted butter
•  2 cups of dried or fresh Oyster or shiitake mushrooms, thinly sliced
• 3 large leeks white and light-green parts only , large dice or sliced
• kosher salt and ground black pepper
• 3 cups lower-salt chicken broth
• 4 skinless Pacific halibut fillets , (about 4 oz. each)
• 12-14 small clams (little necks), scrub
• 12-14 mussels, scrub
• 1 tablespoon finely chopped fresh flat-leaf parsley
• Red Pepper flakes
• Finely grated Parmesan cheese

Melt the butter over medium heat in a high sided saute pan with a lid. Add the mushrooms and leeks and season lightly with salt and pepper. Cook gently, stirring occasionally, until softened but not browned, 7 to 8 minutes.

Add the broth, raise the heat to medium high, and bring to a boil.

Season the Halibut with salt and pepper. Nestle the Halibut, Clams and mussels among the vegetables in the skillet. Bring the broth back to a boil, cover tightly and reduce the heat to low.

Cook gently until the fish is just cooked through and the Clams and Mussels have opened, about 7 minutes. If all the Clams or Mussels are not open, remove the Halibut and opened Clams and Mussels to a bowl and cover. Continue cooking unopened Clams or Mussels another 2 to 3 minutes. Discard any that do not open by this time.
Serve the fish in shallow soup bowls, topped with leeks and mushrooms, surrounded by clams, mussels and broth.  Sprinkle with chopped parsley, red pepper and Parmesan.  ENJOY!