Equipment
Ingredients
Seafood and Produce
- 4 halibut fillets, room temperature
- 400 g baby potatoes, halved
- 250 g asparagus, woody ends trimmed, cut into 5cm pieces
Saffron Broth
- 500 ml fish stock
- 30 ml lemon juice, freshly squeezed
- ½ g saffron threads
- 15 ml olive oil
Almond-Anchovy Seasoning
- 50 g blanched almonds, toasted
- 15 g garlic, peeled
- 12 g anchovy fillets in oil, drained
- 15 g fresh parsley, roughly chopped
- 30 ml extra virgin olive oil
Nutrition (per serving)
Method
Place the toasted almonds, garlic cloves, anchovy fillets, and parsley on a cutting board. Finely chop them together until they form a coarse, rustic mixture. Transfer to a small bowl, stir in the 30ml of extra virgin olive oil, and set aside.
Warm 60ml of the fish stock in a small bowl and add the saffron threads. Allow the saffron to bloom for 10 minutes to release its aromatic oils and deep golden color.
Heat 15ml of olive oil in a large braiser or deep skillet over medium heat. Add the halved baby potatoes and cook for 5 minutes, tossing occasionally, until they begin to soften around the edges.
Pour the remaining fish stock, freshly squeezed lemon juice, and the bloomed saffron mixture into the braiser. Bring the liquid to a gentle bubble, lower the heat, cover, and cook for 10 minutes until the potatoes are mostly tender.
Nestle the halibut fillets and asparagus pieces into the saffron broth among the potatoes. Cover the braiser and cook gently over low heat for 5 to 7 minutes. The fish should reach an internal temperature of 63°C/145°F.
Carefully divide the braised halibut, potatoes, and asparagus among four wide, shallow bowls. Ladle the hot saffron broth over each portion, then spoon the reserved almond, garlic, and anchovy seasoning generously over the top of the fish.
Chef's Notes
- Always practice proper food safety by sanitizing cutting boards and washing hands immediately after handling raw halibut to prevent cross-contamination.
- Anchovies act as a potent source of umami in this dish. They will melt into the palate profile without leaving an overtly fishy taste, enhancing the savoriness of the mild halibut.
- To achieve the absolute best texture, remove the halibut from the heat right when it reaches 54C (130F). The carryover cooking as it rests in the hot broth will gently bring it up to the safe serving temperature of 63C (145F).
- If asparagus stalks are thick, peel the bottom halves slightly with a vegetable peeler to ensure they cook at the same rate as the fish.
Storage
Refrigerator: 2 days — Store the fish, vegetables, and broth together in an airtight container.
Reheating: Reheat gently on the stovetop over low heat until just warmed through to an internal temperature of 63 Celsius or 145 Fahrenheit to avoid rubbery fish.
