Baked Halibut In Saffron Broth, Potatoes, Tomato-Black Olive

Recipe Ingredients

		Tomato and Black Olive Ragout
3 tablespoons	45ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Very ripe plum tomatoes - peeled, cored, seeded and diced
1 tablespoon	15ml	Tomato paste
1/2 cup	118ml	Kalamata olives - pitted, halved
1/4 cup	59ml	Basil chiffonade
1 teaspoon	5ml	Finely-chopped thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Crushed red pepper
1/2 teaspoon	2.5ml	Sugar - (optional)
		Mashed Potatoes and Saffron Broth
2		Chicken stock
1		Saffron - (abt 1/4 oz)
		Salt - to taste
5		Idaho potatoes - peeled, cubed (large)
1/3 cup	65g / 2.3oz	Unsalted butter - cut into pieces
1 1/4 cups	296ml	Warm milk
		Freshly-ground white pepper - to taste
3		Shallots - minced (large)
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped green onions
		Halibut
8		Halibut fillets - (6 oz ea)
		Creole seasoning - see * Note
1/4 cup	59ml	Olive oil

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.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
"ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A14) - from the - TV FOOD NETWORK"

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