Saffron Halibut with Almond-Garlic

Substitute any firm fish, and consider peas or spinach, instead of asparagus.

lngredients ~

1/2 teaspoon saffron threads
2 tablespoons lightly toasted almonds
2 garlic cloves
2 anchovies, rinsed
Salt & Pepper
2 tablespoons extra-virgin olive oil
4 6-ounce halibut fillets
1 pound baby potatoes, cut in 3/4-inch pieces
3/4 pound asparagus
2 tablespoons chopped parsley
2 tablespoons chopped basil

Method ~
Crush saffron threads between your fingers and place in a small bowl with 1 tablespoon warm water; set aside.

In a mortar and pestle, pound almonds, garlic, anchovies, and a pinch of salt into a paste; set aside.

Heat olive oil in a skillet over medium-high heat. Season fish with salt & pepper, sear for 1 minute on each side, then remove to a plate.

Reduce heat to medium, add anchovy paste to the skillet, and cook until garlic is fragrant. Stir in 3 cups water to deglaze.

Add potatoes with a pinch of salt and bring to a boil. Stir in saffron water, reduce heat, cover, and simmer until potatoes are tender, about 10-15 minutes.

Add halibut and asparagus back to the skillet, return to a simmer, cover, and poach for 5 minutes. Remove fish and asparagus.
Increase heat and and reduce liquid by half.

Adjust seasoning, add parsley and basil, and simmer briefly.
Spoon broth over fish and vegetables in bowls and serve.