Baked Halibut In Saffron Broth, Potatoes, Tomato-Black Olive Ragout

Baked Halibut In Saffron Broth, Potatoes, Tomato-Black Olive Ragout
Baked Halibut In Saffron Broth, Potatoes, Tomato-Black Olive Ragout

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • TOMATO AND BLACK OLIVE RAGOUT:

  • 3

    tablespoons extra-virgin olive oil

  • 1/2

    cup chopped onion

  • 1

    tablespoon chopped garlic

  • 1

    pound very ripe plum tomatoes peeled, cored, seeded and diced

  • 1

    tablespoon tomato paste

  • 1/2

    cup Kalamata olives pitted, halved

  • 1/4

    cup basil chiffonade

  • 1

    teaspoon finely-chopped thyme leaves

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    teaspoon crushed red pepper

  • 1/2

    teaspoon sugar (optional)

  • MASHED POTATOES AND SAFFRON BROTH:

  • 2

    quarts chicken stock

  • 1

    pinch saffron - (abt 1/4 oz)

  • Salt to taste

  • 5

    large Idaho potatoes peeled, cubed

  • 1/3

    cup unsalted butter cut into pieces

  • 1 1/4

    cups warm milk

  • Freshly-ground white pepper to taste

  • 3

    large shallots minced

  • 1

    tablespoon chopped garlic

  • 2

    tablespoons olive oil

  • 1/2

    cup finely-chopped green onions

  • HALIBUT:

  • 8

    halibut fillets - (6 oz ea)

  • Creole seasoning see * Note

  • 1/4

    cup olive oil

  • 1/2

    cup saffron broth from above

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Tomato And Black Olive Ragout: In a saucepan heat olive oil and sauté onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until 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 warm on top of Baked Halibut In A Saffron Broth With Mashed Potatoes. Mashed Potatoes And Saffron Broth: In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan sauté shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve. Halibut: Preheat oven to 425 degrees. Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly-oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. 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. This recipe yields 8 servings.

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