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Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout (Emeril Lagasse) Recipe

Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout (Emeril Lagasse) Recipe

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Baked Halibut in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp extra-virgin olive oil
1/2 cup chopped onion
1 tbsp chopped garlic
1 lb very ripe plum tomatoes, peeled, cored, seeded and diced
1 tbsp tomato paste
1/2 cup kalamata olives, pitted and halved
1/4 cup basil chiffonade
1 tsp finely chopped thyme leaves
salt and freshly ground black pepper
1/4 tsp crushed red pepper
1/2 tsp sugar (optional)
2 quarts chicken stock
1 large pinch saffron (about 1/4-oz)
salt
5 large idaho potatoes, peeled and cubed
1/3 cup unsalted butter , cut into pieces
1 1/4 cups warm milk
freshly ground white pepper
3 large shallots, minced
1 tbsp chopped garlic
2 tbsp olive oil
1/2 cup finely chopped green onions
8 (6-oz) halibut fillets
creole seasoning, recipe follows
1/4 cup olive oil
1/2 cup saffron broth from above
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Tomato and black olive ragout:
In a saucepan heat olive oil and saute onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity. Serve warm on top of BAKED HALIBUT IN A SAFFRON BROTH WITH MASHED POTATOES.
Mashed potatoes and saffron broth:
In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the halibut. In a saucepan saute shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes. Keep warm until ready to serve.
Halibut:
Preheat oven to 425 degrees F. Season halibut fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. Serve fillets in a large bowl on top of MASHED POTATOES, with SAFFRON BROTH ladled over all and fish topped with a generous dollop of TOMATO AND BLACK OLIVE RAGOUT.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly. Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5558.83 Kcal (23274 kJ)
Calories from fat	3903.67 Kcal
		% Daily Value*
Total Fat	433.74g	667%
Cholesterol	762.81mg	254%
Sodium	17158.98mg	715%
Potassium	7177.08mg	153%
Total Carbs	258.68g	86%
Sugars	114.98g	460%
Dietary Fiber	35.91g	144%
Protein	192.24g	384%
Vitamin C	133.8mg	223%
Vitamin A	1.2mg	40%
Iron	19.4mg	108%
Calcium	1136.6mg	114%

Amount Per 100 g
Calories	141.33 Kcal (592 kJ)
Calories from fat	99.25 Kcal
		% Daily Value*
Total Fat	11.03g	667%
Cholesterol	19.39mg	254%
Sodium	436.25mg	715%
Potassium	182.47mg	153%
Total Carbs	6.58g	86%
Sugars	2.92g	460%
Dietary Fiber	0.91g	144%
Protein	4.89g	384%
Vitamin C	3.4mg	223%
Iron	0.5mg	108%
Calcium	28.9mg	114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.