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