Halibut poached in tomato-saffron sauce
This begins with homemade fish stock. You can also use frozen fish stock for this recipe (some fish markets sell it), or clam juice (dilute 50 percent with water).
2 pounds halibut bones
1 carrot, halved
1 stalk celery, halved
1 onion, halved
2 quarts water
2 bay leaves
1 teaspoon salt
1. In a large pot, combine the fish bones, carrot, celery, and onion. Add the water and bring to a boil. Skim the surface thoroughly until no scum remains.
2. Add the bay leaves, peppercorns, and salt. Lower the heat, cover partially with a lid, and simmer for 20 minutes.
3. Strain the stock and set aside. (If any bits of fish remain on the bones, use them for a fish salad.)
12 fingerling potatoes
2 tablespoons olive oil
2 cups imported canned whole tomatoes, cut into pieces
Salt and pepper, to taste
Pinch of saffron
1 1/4 pounds boneless halibut, cut into 4 even-sized pieces
2 tablespoons chopped fresh parsley
1. In a saucepan fitted with a steamer insert and several inches of boiling water, steam the potatoes in a covered pan for 15 minutes or until they are tender. Remove from the pan and set aside.
2. In large flameless casserole, heat the olive oil. When it is hot, add the tomatoes, salt, and pepper. Cook, stirring, for 1 minute. Add the saffron and fish stock. Bring to a boil, lower the heat, and simmer for 15 minutes.
3. Add the fish, spoon the sauce over it, cover with the lid, and simmer for 5 minutes or until the fish is cooked through.
4. On each of 4 large deep plates, spoon some of the sauce. Slice the potatoes and add potatoes to each dish. Set a piece of fish in the center. Sprinkle with parsley. Sheryl Julian