3 tablespoons extra-virgin olive oil |
1/2 cup chopped onion |
1 tablespoon chopped garlic |
1 pound very ripe plum tomatoes, peeled, cored, seeded and diced |
1 tablespoon tomato paste |
1/2 cup kalamata olives, pitted and halved |
1/4 cup basil chiffonade |
1 teaspoon finely chopped thyme leaves |
salt and freshly ground black pepper |
1/4 teaspoon crushed red pepper |
1/2 teaspoon sugar (optional) |
2 quarts chicken stock |
1 large pinch saffron (about 1/4-ounce) |
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 tablespoon chopped garlic |
2 tablespoons olive oil |
1/2 cup finely chopped green onions |
8 (6-ounce) halibut fillets |
creole seasoning, recipe follows |
1/4 cup olive oil |
1/2 cup saffron broth from above |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |