Saffron-Poached Halibut
3 cups / 750 mL white fish broth or water
1 cup / 250 mL Chardonnay
Zest and juice of 1 lemon
1 teaspoon / 5 mL saffron threads
Salt
4 (6-ounce / 175 g) halibut fillets
Combine the broth, wine, lemon juice, lemon zest, and saffron in a pot just large enough to hold the fish in a single layer. Bring the mixture to a simmer and simmer for 10 minutes. Taste and season with salt.
Gently place the fish in the simmering liquid. Cook just until done, 8 to 10 minutes.
Remove from the broth and serve immediately. (The broth may be reserved for another use. Bring it to a full boil, then cool and refrigerate or freeze it.)
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