Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra-virgin olive oil

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 1 lb 454g / 16oz Very ripe plum tomatoes - peeled, cored, seeded and diced

  4. 1 tablespoon 15ml Tomato paste

  5. 1/2 cup 118ml Kalamata olives - pitted, halved

  6. 1/4 cup 59ml Basil chiffonade

  7. 1 teaspoon 5ml Finely-chopped thyme leaves Salt - to taste Freshly-ground black pepper - to taste

  8. 1/4 teaspoon 1 1/3ml Crushed red pepper

  9. 1/2 teaspoon 2 1/2ml Sugar - Mashed Potatoes and Saffron Broth

  10. 2 Chicken stock

  11. 1 Saffron - (abt 1/4 oz) Salt - to taste

  12. 5 Idaho potatoes - peeled, cubed (large)

  13. 1/3 cup 65g / 2 1/3oz Unsalted butter - cut into pieces

  14. 1 1/4 cups 296ml Warm milk Freshly-ground white pepper - to taste

  15. 3 Shallots - minced (large)

  16. 1 tablespoon 15ml Chopped garlic

  17. 2 tablespoons 30ml Olive oil

  18. 1/2 cup 31g / 1.1oz Finely-chopped green onions Halibut

  19. 8 Halibut fillets - (6 oz ea) Creole seasoning - seeNote

  20. 1/4 cup 59ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Tomato And Black Olive Ragout: In a saucepan heat olive oil and saute 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 saute 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.


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