Halibut with Fresh Tomato Sauce and Arborio Rice

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6 T Olive oil                         5 large garlic cloves                 1/4 t crushed red pepper

3 lbs fresh tomatoes              1/8 t saffron threads                 5 oregano sprigs

zest of 1 orange in 1″ wide strips                5 bay leaves        3 whole cloves

1 cup arborio rice                3-4 halibut fillets         chopped parsley        salt & pepper

1. In a large, deep skillet, heat the olive oil. Add garlic and red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt & pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 25-30 minutes. Remove and discard the oregano.

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2. Meanwhile, in a large pot of boiling salted water, combine the orange zest strips, bay leaves, cloves, rise and 1 T. of olive oil and cook until the rice is al dente (according to rice package instructions, adding necessary water), 15-18 minutes. Drain the rice, discard the zest, bay leaves and cloves.  I just spread the rice out on a plate to remove these items.  Return the rice to the pot. Add the remaining 1 T of olive loil and season with salt.  I also added 2 T. of butter to mine.

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3. Nestle the code into the hot tomato sauce and cook, turning the fillets once, until opaque, about 12 minutes total.

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4. Spoon rice into bowls and top the cod with remaining sauce. Sprinkle with parsley.

I thought my rice had a strong orange flavor.  I think the next time I prepare this delicious, nutritious meal – i will decrease the amount of orange zest.  I served my with broccoli and cheese sauce.

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