Scrumptious Seafood: Halibut and Seafood Hotpot with Saffron Aïoli

Photo: Tracy Kusiewicz
Photo: Tracy Kusiewicz in Halibut the Cookbook

Whenever there is snow on the ground, it is an indication to me that it is time to curl up, stay cozy and eat warming foods – like soup. Every year, I tend to make what I know best, and rarely try to make new soups and stew recipes. When it comes to seafood though, I’m always interested in trying something different. This recipe looks like a great winter warmer-upper!

Halibut and Seafood Hotpot with Saffron Aïoli

Hotpot Ingredients:

  • 2 tbsp vegetable oil
  • 1 small onion, julienned
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 3 cups fish or shellfish stock
  • 1lb fresh mussels, debearded
  • 8 oz fresh halibut, diced
  • 4 oz fresh shrimp, deveined
  • 4 oz baby scallops
  • 1 tsp fresh thyme, chopped
  • 1 tomato, diced
  • 1 potato, cooked, peeled, and diced
  • 1/2 cup corn or peas
  • 2 tbsp thinly sliced fresh basil
  • 1 tbsp chopped fresh dill
  • salt and peper to taste

Saffron aïoli:

  • pinch saffron threads
  • 1 lemon, juice of
  • 3/4 cup mayonnaise
  • 2 cloves garlic minced


In a large saucepan, heat the oil and sauté the onion, celery, and carrot until tender, about 5 minutes. Add the garlic and sauté 1 minute more. Add the wine and stock and bring to a simmer. Add the mussels; cover the post and simmer for 2 minutes. Add the halibut; cover, and simmer 2 minutes more. Then add the shrimp, scallops, thyme, tomato, potato, and corn. Simmer, covered, for another 2 to 3 minutes or until the mussels open. Add the basil, dill, salt, and pepper before serving.

To prepare the , combine the saffron and lemon juice and let sit a few minutes to draw the flavour and colour out of the saffron. Stir the mayonnaise and garlic into the saffron and lemon juice mixture.

To serve, ladle the hotpot into wide-mouthed soup bowls and spoon a dollop of aïoli directly on top. Or serve on the side slathered on toasted French bread, then dip the bread into the broth.

Source: Halibut the Cookbook, edited by Karen Barnaby. If this recipe intrigues you, Halibut the Cookbook is available for purchase in the Cannery gift shop.

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