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Poached Halibut In Saffron Broth
1/2 c White wine
1 c Fish stock or vegetable stock Or canned vegetable stock
3 Garlic cloves, chopped
1 sm Onion, coarsely chopped
1 sm Carrot, coarsely chopped
1 pn Saffron
1/4 ts Ground cumin
1 Bay leaf
A pinch salt
1/4 ts Freshly ground black pepper
4 Halibut fillets (about 6 ounces/185 g each)
In a large saute pan over high heat, bring the white wine, stock, garlic, onion, carrot, saffron, ground 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/2.5 cm 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.) Serves four.