Halibut with Braised Leeks and Saffron Broth
Halibut with Braised Leeks and Saffron Broth
Yield: 4 Servings
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Ingredients
Instructions
- Mix saffron with a pinch of salt and stir in the 2 Tbsp of warm water.
- In a large skillet, heat a drizzle of olive oil and 1 Tbsp of Butter over medium heat.
- Add Leeks to skillet and cook, stirring occasionally for 4 minutes.
- Add the white wine and tomatoes and cook for 1 minute.
- Add the Saffron water and the Chicken Broth and bring to a boil. Once boiling, cover and reduce heat to medium-low and cook for 25 minutes.
- While leeks cook, pat fish dry and season both sides with salt and pepper.
- Drizzle olive oil over fish and sprinkle with lemon zest.
- Once leeks done cooking, add Halibut to skillet and cook covered for 5-10 minutes depending on the thickness of the fish, until cooked through.
- Stir in remaining Tbsp of butter.
- Serve topped with fresh herbs.
