Saffron poached fish in wine

4 servings

Ingredients

Quantity Ingredient
1 cup White wine
1 cup Water
2 Bay leaves
1 Onion -- quartered
½ teaspoon Thyme
½ teaspoon White peppercorns
8 Parsley sprigs
¼ teaspoon Red pepper flakes
8 ounces Tomato puree
¼ teaspoon Saffron
1 Lemon juice -- thinly
Sliced
4 Flounder fillets

Directions

1. Place water, white wine, bay leaves and onion into large heavy skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth. Drop into wine mixture. 2. Bring mixture to a simmer over medium heat. Add the fish fillets. Cover skillet and continue to simmer 8-10 minutes or until fish is firm and flakes easily with a fork. Do not overcook. 3. Remove fish to a serving platter, using a slotted spoon. Remove cheesecloth bag, bay leaves and onion and discard. 4. Add tomato puree and red pepper flakes to liquid in skillet. Bring to a boil, stirring to mix well; boil until liquid is reduced by half. Add the saffron and 3 thin slices of lemon; boil 1 minute longer. 5. Spoon sauce over fish fillets and garnish with more thin lemon slices. Serve immediately.

Recipe By : Jo Anne Merrill

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