Appetizers: Seafood Gazpacho Cocktail and other starters

Appetizers are Act 1. What's a show without popcorn? Very, very quiet. And we want this gig to sizzle from the start. So let's begin with a sharp riff on the cocktail by serving cold seafood gazpacho in martini glasses, capped by a dash of basil oil and Parmesan-infused popcorn. It's fun and flamboyant and sets an impressive stage for the following acts.

Recipe: Seafood Gazpacho Cocktail with Basil-Parmesan Popcorn

8 servings

- 2 cans (11 ½ ounces each) tomato juice (3 cups)

- 2 tablespoons fresh lemon juice

- 1 cup finely diced fennel bulb

- 1 cup peeled, seeded and finely diced cucumber

- ¼ cup finely diced red onion, rinsed well in cold water

- ½ cup finely diced celery

- 1 ¼ teaspoons finely ground sea salt or kosher salt, divided

- 2 tablespoons extra-virgin olive oil, divided

- ½ pound skinless halibut fillet, cut into ½-inch pieces ½ pound medium shrimp, peeled and deveined

- 1 tablespoon minced garlic

- 2 to 3 tablespoons minced, seeded jalapeño pepper

- 1 can (6 ½ ounces) minced clams, with clams and juice reserved separately

- Optional: ¼ cup dry white wine

- 1 pint grape tomatoes, cut into quarters

- 2 tablespoons finely chopped Italian parsley

- 1 tablespoon finely chopped fresh basil

- 1 tablespoon sherry vinegar

- Basil-Parmesan Popcorn (see related recipe)

1. In a bowl, combine tomato juice, lemon juice, fennel, cucumber, onion, celery, 1 teaspoon salt and ¾ teaspoon pepper. Cover and place in refrigerator to chill.

2. In a 10-inch skillet, heat 1 tablespoon olive oil over high heat. Season halibut and shrimp with remaining salt and pepper. When the oil is hot but not smoking, add halibut to pan. Cook, without stirring, until fish is browned on first side, about 2 to 3 minutes. Stir briefly and cook a little longer until just cooked through. Using a slotted spoon, transfer halibut to a plate.

3. Add remaining tablespoon oil to pan over medium-high heat. When hot, add garlic and cook, stirring until just golden, about 1 minute. Add jalapeño and stir 15 seconds. Stir in shrimp and cook about 1 ½ minutes. Add juice from canned clams and wine if using; bring to a boil. Return halibut to pan and add drained clams. Stir gently about 5 seconds, then remove from heat. Cool 5 minutes.

4. Pour seafood mixture into chilled vegetable mixture, re-cover and refrigerate until cold, 1 to 2 hours. Just before serving, add tomatoes, parsley, basil and vinegar, stirring to coat. Spoon into oversize martini glasses or other cocktail glasses and top with a little of the hot Basil-Parmesan Popcorn. Serve the remaining hot popcorn on the side.

From "At Home with Michael Chiarello"

Recipe selection for Holiday Cuisine 2005 by CeCe Sullivan, Seattle Times home economist.