Directions:

1. Finely chop onions and garlic then sweat down in a pan with a knob of butter and drizzle of oil over a low heat until softened.
2. Add rice and turn heat up. The rice will now begin to lightly fry, keep stirring it. After 1 minute it will look slightly translucent.
3. Add the wine and keep stirring, any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. Once wine has cooked into rice gradually start to add your stock.
4. Turn down the heat and simmer. Taste the rice until cooked. Add mussels and crab meat. Remove pan from the heat add remaining butter and parmesan, stir well.
5. Fry the halibut in a pan for 4 minutes, or until golden brown on the serving side. Turn the fillet over, add a knob of butter to the pan and cook for another minute or so.
6. Finally serve and garnish with samphire. Enjoy!