Adapted from Lidia Bastianich
Ready in less than an hour, perfect for any night of the week. And all cooked in one pan!
Steep the saffron in the hot 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. Remove it to a plate and set aside.
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.
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.