My parents sent me a link to the New York Times cooking section. As I was pursuing all the recipes, one really stood out to me. Braised halibut with asparagus, baby potatoes and saffron. I’m always looking for more fish dishes and I just happened to have most of these ingredients on hand. Here is the recipe I used:

http://cooking.nytimes.com/recipes/1017442-braised-halibut-with-asparagus-baby-potatoes-and-saffron

I had just bought a ton of green garlic at the farmers market and I was wondering what to do with it, so this recipe was perfect. I don’t have a mortar and pestle so I finely chopped the ingredients instead. I also didn’t have anchovies so I used capers. Capers go well with fish and have a nice salty, briny flavour. And here’s the thing about my saffron. I bought some cheap saffron at a little market a few months ago. Real saffron comes in much smaller portions and it’s quite a bit more expensive. I received REAL saffron as a gift from a lovely woman names Jenn Venn who is a fan of my comedy and food blog. I CAN’T FIND THIS DAMN FANCY SAFFRON. I swear I saw it a few days ago, but I ripped apart my cupboards and it is nowhere to be seen. I was forced to use my subpar saffron which probably hurt the dish. Saffron is so beautiful and fragrant and it really didn’t come across in this dish the way I wanted it to. Maybe with shitty saffron you need to use more?

Either way, it was very delicate and tasty. I don’t think I’ve eve poached fish in a broth and it kept it so moist and flavourful. I added a bit of white wine to the broth which I think was a welcome addition. A fresh squeeze of lemon at the end really makes it pop. My man, who doesn’t run a mile for fish, even liked it!