Free Recipe Poached Halibut in Saffron Broth
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Poached Halibut in Saffron Broth Recipe
1/2 c White wine
1 c Fish stock or vegetable
-stock
Or canned vegetable stock
3 Garlic cloves, chopped
1 sm Onion, coarsely chopped
1 sm Carrot, coarsely chopped
1 pn Saffron
1/4 ts Ground cumin
1 Bay leaf
A pinch salt
1/4 ts Freshly ground black pepper
4 Halibut fillets
=(about 6 ounces/185 g each)
Poached Halibut in Saffron Broth Preparation
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/2.5 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@moonlink.net> 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
Cooking Temperature:
Recipe Serves: 4
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