Poached Halibut in Saffron Broth
You'd be hard pressed to find a seafood recipe that's as easy or as delicious as this saffron-perfumed preparation. Fish or shellfish stock offers a nice depth of flavor, but you could use vegetable or even chicken broth in a pinch.
Credit: Caprial Pence
Servings: 4
Ingredients:
* 1/2 cup white wine
* 1 cup fish stock
* 3 cloves garlic
* 1 small onion, coarsely chopped
* 1 small carrot, coarsely chopped
* 1 large pinch saffron
* 1/4 teaspoon cumin
* 1 bay leaf
* Pinch salt
* 1/4 teaspoon freshly ground pepper
* 4 halibut fillets
* Steamed rice, for serving
Directions:
In a large saute pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, cumin, bay leaf, salt and pepper to a boil.
Turn the heat down, and when the mixture has reached a simmer, add the halibut. Cook for 3 to 5 minutes on each side for a fillet 1 inch thick. Remove the fish with a slotted spoon.
Serve the halibut with steamed rice and drizzle with some of the poaching liquid. (The remaining liquid may be strained and frozen for later use.)
