Recipe: Saffron Poached Fish in Wine (using flounder fillets and tomato puree)

SAFFRON POACHED FISH IN WINE

1 cup white wine
1 cup water
2 bay leaves
1 onion quartered
1/2 teaspoon thyme
1/2 teaspoon white peppercorns
8 parsley sprigs
1/4 teaspoon red pepper flakes
8 ounces tomato puree
1/4 teaspoon saffron
1 lemon juice thinly sliced
4 flounder fillets
Hot cooked rice or noodles

Place white wine, 1 cup water, bay leaves and onion into large heavy, skillet. Tie thyme, peppercorns and parsley in a layer of cheesecloth; drop into wine mixture.

Bring mixture to a simmer over medium heat. Add the fish fillets; cover skillet and continue to simmer 8-10 minutes or until fish is firm and, flakes easily with a fork. Do not overcook.

Remove fish to a serving platter, using a slotted spoon. Remove, cheesecloth bag, bay leaves and onion and discard.

Add tomato puree and red pepper flakes to liquid in skillet. Bring, to a boil, stirring to mix well; boil until liquid is reduced by half. Add, the saffron and 3 thin slices of lemon; boil 1 minute longer.

Spoon sauce over fish fillets and garnish with more thin lemon, slices. Serve immediately with steamed rice or noodles.

Makes 4 servings
Source: Jo Anne Merrill