Halibut with Braised Leeks and Saffron Broth
Ingredients:
1 lb Halibut, divided into four pieces and skin removed
1/8 tsp Saffron threads, crushed
2 Tbsp Butter, divided
2 Leeks, white and light green parts only. Cut into 2” pieces then sliced diagonally in half lengthwise.
1/4 cup dry White Wine
8 oz Cherry Tomatoes
1.5 cup Chicken Broth
Fresh Lemon Zest from one lemon
2 Tbsp Warm Water
Salt and pepper to taste
Olive oil
Fresh herbs for serving (Parsley, Oregano, Chives, etc)
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.