Italian Cioppino with Pan-Seared Halibut & Creamy Saffron Broth

Name: Italian Cioppino with Pan-Seared Halibut & Creamy Saffron Broth
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs halibut fillets; 5 tbsp extra virgin olive oil; 1 whole fennel bulb; 1 medium yellow onion; 5 cloves garlic cloves; 1 can (28 oz) crushed San Marzano tomatoes; 0.25 tsp saffron threads; 0.5 cup dry white wine; 1.5 cups vegetable broth; 1 can (15 oz) cannellini beans; 0.25 cup fresh basil; 3 tbsp fresh parsley; 1 tbsp lemon zest; 0.5 tsp sea salt; 0.25 tsp black pepper; 8 slices whole grain sourdough bread

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

A luxurious Italian-Ligurian seafood stew featuring pan-seared halibut in a silky saffron-infused tomato broth with white beans, roasted fennel, and fresh herbs. Served with crispy whole grain crostini.

Ingredients

1.5 lbs halibut fillets
5 tbsp extra virgin olive oil
1 whole fennel bulb
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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