• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Poached Halibut in Saffron Broth

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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)


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.

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