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