Serves 4
Ingredients
- 1/2 tsp saffron threads,
- 2 tbsp lightly toasted almonds,
- 2 garlic cloves,
- green shoots removed,
- or 4 garlic cloves,
- 2 anchovies, rinsed Salt & pepper to taste
- 2 tbsp extra-virgin olive oil,
- 4 5-6 oz halibut fillets,
- 1 lb baby potatoes, cut in 3/4 inch pieces, or small potatoes, halved & sliced about 3/4 inch thick3/4 lb asparagus, trimmed & cut in 2 inch lengths2 tbsp minced parsley2 tbsp minced basil
Directions
Crush saffron threads between your fingers & place n a small bowl or ramekin. Add 1 tbsp warm water & set aside. In a mortar & pestle, pound together almonds, garlic & anchovies along with a pinch of salt into a paste. Set aside. In a heavy straight sided skillet or wide saucepan, heat olive oil over med-high heat. Season fish with salt & pepper. When oil is hot, sear fish for 1 minute on each side, Remove to a plate or platter. Reduce heat to medium & add anchovy paste to pan, Cook stirring & scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute, Stir in 3 cups water & stir to deglaze bottom of pan. Add potatoes & a pinch of salt, (Don\’t salt to taste now or broth will become to salty when reduced later.) Bring to boil. Add saffron with soaking water, reduce heat, cover & simmer until potatoes are just tender 10-15 minutes. Carefully add seared halibut fillets & asparagus to pan. Tip in any liquid that has accumulated on the plate, & bring back to a bare simmer, Cover & poach gently for 5 minutes, or until fish is opaque & asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls, If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft, Divide potatoes & asparagus among the bowls. Turn up heat & reduce liquid in pan by half, stirring. Taste & adjust seasoning. Stir in parsley & basil & simmer 20 to 30 seconds. Spoon broth over fish & vegetables & serve.