White Fish with Braised Leeks and Saffron

Name: White Fish with Braised Leeks and Saffron
Prep time: 15 min
Total time: 50 min
Ingredients: 0.125 teaspoon saffron threads; Kosher salt and freshly ground pepper; 2 tablespoons hot water; 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling; 2 tablespoons unsalted butter, divided; 2 pounds small leeks, white and light-green parts only, cut on the bias into 2-inch pieces (5 cups) and thoroughly washed and drained; 0.25 cup dry vermouth or dry white wine; 1 cup halved cherry or grape tomatoes; 1.333 cups reduced-sodium chicken broth; 1.25 pounds skinless meaty white fish, such as halibut, cut into 4 pieces (each about 5 ounces and 1 inch thick); 1 teaspoon grated lemon zest; 0.333 cup mixed fresh tender herbs, such as snipped chives, chervil, and tarragon; Flaky sea salt, for serving (optional)

5.0

(1)

1 Review

By

Lauryn Tyrell

Updated on April 26, 2022

White Fish with Braised Leeks and Saffron — Photo: Con Poulos

Prep Time:

15 mins

Total Time:

50 mins

Servings:

4

This stove-top-braised halibut has all of the savory depth of a classic bouillabaisse without the fussiness. You just simmer leeks with cherry tomatoes, chicken broth, and vermouth, then tuck in the fish to cook to perfection within minutes.

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Ingredients

⅛ teaspoon saffron threads
Kosher salt and freshly ground pepper
2 tablespoons hot water
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 tablespoons unsalted butter, divided
2 pounds small leeks, white and light-green parts only, cut on the bias into 2-inch pieces (5 cups) and thoroughly washed and drained
¼ cup dry vermouth or dry white wine
1 cup halved cherry or grape tomatoes
1 ⅓ cups reduced-sodium chicken broth
1 ¼ pounds skinless meaty white fish, such as halibut, cut into 4 pieces (each about 5 ounces and 1 inch thick)
1 teaspoon grated lemon zest
⅓ cup mixed fresh tender herbs, such as snipped chives, chervil, and tarragon
Flaky sea salt, for serving (optional)

Directions

Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.