Poached halibut in saffron broth

4 Servings

Ingredients

Quantity Ingredient
½ cup White wine
1 cup Fish stock or vegetable stock
Or canned vegetable stock
3 Garlic cloves, chopped
1 small Onion, coarsely chopped
1 small Carrot, coarsely chopped
1 pinch Saffron
¼ teaspoon Ground cumin
1 Bay leaf
A pinch salt
¼ teaspoon Freshly ground black pepper
4 Halibut fillets
=(about 6 ounces/185 g each)

Directions

This is a lovely, simple dish. The saffron in the poaching stock turns the fish a beautiful golden color. Be sure to keep the stock just at a simmer as you poach the fish, so that it doesn't toughen, but remains succulent.

After such a lowfat main course, indulge in a slice of Chocolate Almond Cheesecake guilt-free.

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/2½ 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. Copyright c 1996 Pacific Harbor Publishing, L.L.C., All Rights Reserved

Recipe by: Caprial's Cafe--on PBS TV Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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