Olive Oil Poached Sablefish with Couscous and Saffron Broth
Buttery sablefish lays on a bed of hearty couscous in this delicious dish.
- 2 Alaska Sablefish (Black cod) fillets, 6oz
- 2 tbsp extra virgin olive oil
- 1 onion, medium dice
- 1 red pepper, chopped
- 2 stalks celery, small dice
- 4 cloves garlic, chopped
- 1/2 cup white wine
- 2 tsp saffron
- 6 cups extra virgin olive oil
- 4 cups chicken, fish or vegetable broth
- 2 cups couscous
- salt and pepper to taste
- fresh herb to garnish
Prepare saffron broth. In a small stockpot sauté onion, red pepper, celery, and garlic in olive oil until soft. Cook for approximately 10 minutes over medium heat. Once vegetables are soft, add white wine and saffron and cook for 5 minutes until saffron blossoms. Add broth of your preference and simmer for 15 minutes. Strain out vegetables and hold broth aside.
- Poach sablefish. In a shallow, high-sided sauce pot heat olive oil over low heat until oil appears wavy. Add sablefish fillets into oil after seasoning them with salt and black pepper. Turn the heat to medium and cook for 10 to 12 minutes until fillets are cooked through and very white in appearance.
- Prepare couscous. In a separate stockpot, heat 2 cups of chicken broth to a boil and pour over couscous in a medium bowl. Cover bowl with plastic wrap. Once all stock has been absorbed, couscous is ready.
- Carefully remove fillet with a slotted spatula and place on top of couscous and ladle hot saffron broth around couscous. Garnish with any fresh herbs of your choice. Recommended garnishes are zucchini and tomato, or any colorful mediterranean vegetable.
Recipe courtesy of Alaska Seafood. alaskaseafood.com