Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Halibut In Saffron Broth

Halibut In Saffron Broth

  • Prep Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings


  • 1 tablespoon softened butter
  • 1 tablespoon flour
  • 2 cups 1-inch balls of Idaho potatoes (Parisienne), about 20
  • 3 cups light fish stock
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 cup thinly sliced carrot
  • Four 3-ounce fillets of halibut
  • 1/2 cup julienned spinach leaves
  • 1 tablespoon thinly sliced green onion
  • Freshly ground white pepper, for seasoning


  • In a small bowl combine the butter and the flour; set aside.

    In a shallow, wide bottomed pan, place the potatoes, stock, garlic, saffron, and the 1/2 teaspoon of salt. Bring to a boil and simmer for 5 minutes. Add the carrot and continue to cook 8 minutes longer, or until the potatoes are cooked through and tender.  

    Season the halibut with salt and pepper on both sides, then add to the pot.  Cover with a lid, reduce the heat to low, and gently poach for 3 minutes, or until just cooked through. Carefully remove the fillets and set aside.

    Add the spinach and green onion to the broth. While stirring with a spoon, add the flour butter mixture to the broth. The stock will thicken instantly, allow it to boil for 2 minutes. Taste and adjust the seasonings. Pour this sauce over the fish and arrange the vegetables alongside.