lidia’s halibut with saffron fregola

Ready in less than an hour, Lidia’s Halibut with Saffron Fregola is the perfect choice for any weeknight. Enjoy this tasty dish with a green salad on the side and you have a hearty meal.

And guys …this is all done in one pan. Gotta love that!

What you’ll need to make Lidia’s Halibut with Saffron Fregola…

• Saffron threads – expensive but worth it for the distinct flavor
• Chicken stock – highly recommend using homemade stock here, could also substitute with vegetable or seafood stock
• Halibut filet
• Kosher salt & freshly ground black pepper
• Extra virgin olive oil
• Scallions
• Tomato paste
• Fresh thyme
• Peperoncino flakes – optional
• Fregola
• Dry white wine – white wine vinegar can be used as a non-alcohol replacement
• Fresh Italian parsley

Not familiar with saffron?

Saffron is a spice derived from the flower of Crocus sativus, also known as the “saffron crocus.” The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and coloring agent in food. It has a distinct earthy flavor, simultaneously bitter and sweet.

Saffron is expensive but the culinary benefits of this hard-to-harvest spice are worth every penny. A little saffron goes a long way—just a few crushed threads can completely elevate a dish.

If you can’t find saffron on your grocer’s shelf, it is readily available on Amazon. This one is reasonable at less than $10. If you prefer to use a certified non-GMO product, this one is a popular choice for just a few more dollars.

Let’s get cooking..

• Steep the saffron in the heated-up stock for five minutes.
  
• Season the halibut with 1/2 teaspoon salt and several grinds of pepper.

• Heat a large skillet over medium-high heat.
• Add two tablespoons of the olive oil.
• Brown the halibut all over, for about two to three minutes, and remove it to a plate.
  

• Add the remaining tablespoon of olive oil to the skillet.
• Add the chopped scallions and cook until they’re just wilted, for about two minutes.
• Clear a spot on the bottom of the skillet and add the tomato paste, thyme and a pinch of peperoncino.
• Cook and stir the tomato paste in that spot until it toasts and darkens a shade or two.

• Add the fregola.
• Stir to coat the fregola in the tomato paste and add the white wine.
• Bring it all to a simmer and cook until the wine is absorbed, for about one minute.
• Add the hot chicken stock with the saffron and season with 1/2 teaspoon salt.
  

You may be asking …what is fregola?

I had the same question a while back but the rustic look of this pasta had me intrigued. Turns out that fregola is an ancient form of artisanal oven roasted couscous from the island of Sardinia. It’s been made on the island for over a thousand years. It was introduced from North Africa and is directly related to couscous but is larger in size and features a deeper flavor from oven roasting.

It’s not typically found on the shelves of most food stores but may be offered at smaller Italian specialty markets. If you can’t find it, there’s always online shopping. This organic version is the real deal and is usually available on Amazon.

• Adjust the heat so the mixture is simmering gently.
• Cover and cook until the fregola is cooked through but still has a bit of a bite to it, for about ten minutes or so.
• The pasta cook time varies, depending on the brand and size.

• Uncover and place the halibut chunks on top.
• Cover and simmer just to heat the halibut through and finish cooking it, for about two minutes.
• Season with additional salt if needed.

• Sprinkle with the chopped parsley.
• Stir gently and serve with the fregola as the base and the halibut on top.

Get ready to impress the crowd with your version of Lidia’s Halibut with Saffron Fregola.

For a full-on hearty meal, add a side salad of your favorite greens. The original recipe for this dish can be found in Lidia’s A Pot, A Pan, And A Bowl. I tweaked it a bit but Lidia makes this even heartier by adding a cup of peas to the fregola mixture as it simmers. 

You may want to include some crusty bread to mop up all of that delicious sauce. Just sayin’…

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Love the flavor of toasted pasta?