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  • Baked Halibut In Saffron Broth, Potatoes, Tomato Black Olive

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    Baked Halibut In Saffron Broth, Potatoes, Tomato Black Olive
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. extra-virgin extra virgin olive oil
    • 1/2 c. minced onion
    • 1 Tbsp. minced garlic
    • 1 lb very ripe plum tomatoes peeled, cored, seeded and diced
    • 1 Tbsp. tomato paste
    • 1/2 c. Kalamata olives pitted, halved
    • 1/4 c. basil chiffonade
    • 1 tsp finely-minced thyme leaves Salt to taste Freshly-grnd black pepper to taste
    • 1/4 tsp crushed red pepper
    • 1/2 tsp sugar (optional)
    • 2 quart chicken stock
    • 1 pch saffron - (abt 1/4 ounce) Salt to taste
    • 5 lrg Idaho potatoes peeled, cubed
    • 1/3 c. unsalted butter cut into pcs
    • 1 1/4 c. hot lowfat milk Freshly-grnd white pepper to taste
    • 3 lrg shallots chopped
    • 1 Tbsp. minced garlic
    • 2 Tbsp. extra virgin olive oil
    • 1/2 c. finely-minced green onions
    • 8 x halibut fillets - (6 ounce ea) Creole seasoning see * Note
    • 1/4 c. extra virgin olive oil
    • 1/2 c. saffron broth from above

    Directions

    1. Tomato And Black Olive Ragout: In a saucepan heat extra virgin olive oil and saute/fry onions till translucent/soft, about 4 min. Add in garlic and cook another 1 to 2 min. Add in tomatoes, tomato paste and olives and cook till sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve hot on top of Baked Halibut In A Saffron Broth With Mashed Potatoes.
    2. Mashed Potatoes And Saffron Broth: In a large saucepan combine chicken stock and saffron and bring to a boil. Add in salt to taste, add in potatoes and cook, covered, till fork-tender, about 15 to 20 min. Strain liquid into another large saucepan and reserve. Add in butter to potatoes and stir and mash till completely melted. Add in lowfat milk, stir well, and add in salt and pepper to taste. Keep hot while making the halibut.
    3. In a saucepan saute/fry shallots and garlic in extra virgin olive oil till wilted, about 3 min. Add in reserved saffron stock and simmer for 10 min. Add in green onions and simmer 5 min. Keep hot till ready to serve.
    4. Halibut: Preheat oven to 425 degrees. Season halibut fillets with Creole seasoning on both sides. Rub fillets with extra virgin olive oil and place on a lightly-oiled shallow casserole or possibly baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or possibly aluminum foil and bake for 5 min, uncover and bake another 5 min, or possibly till flesh flakes easily.
    5. Serve fillets in a large bowl on top of Mashed Potatoes, with Saffron Broth ladled over all and fish topped with a generous dollop of Tomato And Black Olive Ragout.
    6. This recipe yields 8 servings.
    7. 0

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