Instructions

1️⃣ Saffron Infusion:

• 🌺 Crush saffron threads with your fingers and soak them in 1 tbsp of warm water. Set aside to infuse.

2️⃣ Almond-Garlic Paste:

• 🥣 Using a mortar and pestle, blend toasted almonds, garlic, anchovies, and a pinch of salt into a smooth paste. Set aside.

3️⃣ Sear the Halibut:

• 🔥 Heat olive oil in a skillet over medium-high heat. Season halibut fillets with salt and pepper.
• 🐟 Sear each side for 1 minute, then set aside.

4️⃣ Prepare the Base:

• 🍲 Lower heat to medium. Add the almond-garlic paste to the skillet and cook until fragrant.
• 💧 Deglaze the pan with 3 cups of water.

5️⃣ Cook the Potatoes:

• 🥔 Add baby potatoes and a pinch of salt. Bring to a boil, then stir in saffron water.
• 🔥 Reduce heat, cover, and simmer for 10–15 minutes until tender.

6️⃣ Poach the Halibut and Asparagus:

• 🐟 Return halibut and asparagus to the skillet. Cover and poach for 5 minutes, until the fish is cooked and asparagus is tender. Remove from the skillet.

7️⃣ Final Touches:

• 🔥 Increase heat to reduce the cooking liquid by half. Adjust seasoning, then stir in parsley and basil. Simmer briefly.

8️⃣ Serve:

• 🍽️ Arrange halibut and asparagus in bowls. Spoon the flavorful broth over the top for a beautiful, aromatic finish.