Serves 24
Prep Time 0 minutes
Cook Time 0 minutes

1 1/2 cups miso
1/2 cup sugar
6 cups sake
6 lbs. Alaska Halibut fillets, cut in 24 pieces, 4 oz. ea.
72 ea. clams, steamers, scrubbed
12 cups chicken broth
2 cups dried orzo pasta
6 ea. carrots, peeled, cut thin on the bias
6 ea. baby bok choy (4 to 5 oz.)
6 cups frozen petite peas
4 cups cherry tomatoes, rinsed, stemmed, cut in half
2 cups green onions, finely slivered


Mix miso, sugar, and 2 Tbsp. sake. Coat halibut with miso mixture and set pieces slightly apart on a lightly oiled sheet pan. Preheat oven to 450°F. Bake halibut for 8-10 minutes until barely opaque and still very moist-looking in center of thickest part. Remove from oven, cover and keep warm.

In a large pot steam clams. Remove the clams and strain the liquid. Discard any clams that don’t open.

In a new pot add strained clam liquid, broth and remaining sake. Bring to a boil. Add orzo and carrots, reduce heat to a simmer. Cover and cook until orzo is tender, about 8-10 minutes.

Trim and discard end from bok choy. Pull leaves off stems, rinse and drain both. Cut stems and leaves diagonally into 1-inch lengths. Stir bok choy and peas into broth and orzo. Return to a boil, reduce to simmer, hold.


For Buffet:
In a round chafing dish place the cooked halibut, top with clams, and tomatoes. Ladle the orzo and broth around and over the fish and garnish with the green onions and tomatoes.

For Plate:
In a warm soup bowl, place 1 piece of the cooked halibut, surround it with 3 clams and 6 halves of tomato. Ladle 8 oz. of the orzo and broth over and around the fish and garnish with a sprinkle of green onion.