Pan-Seared Halibut with Saffron Broth & Spring Vegetables

Slice the potatoes into 1/2-inch rounds. Place in a pot with cold salted water, bring to a boil, and simmer for 8-10 minutes until just tender. Drain and set aside.

Trim the asparagus and cut into 2-inch pieces. Peel and halve the baby carrots lengthwise. Mince the shallot and garlic.

In a small bowl, combine 2 tablespoons of warm fish stock with the saffron threads. Let steep for 5 minutes.

Pat the halibut fillet dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides.

Heat 2 teaspoons olive oil in a non-stick skillet over medium-high heat. Place the halibut in the pan skin-side down (if skin is on) and cook for 3-4 minutes until golden.

Carefully flip the halibut and cook for another 2-3 minutes until the fish is just opaque throughout. Remove from pan and set aside, covered loosely with foil.

In a medium saucepan, melt 1 tablespoon ghee over medium heat. Add the minced shallot and cook for 2 minutes until translucent.

Add the garlic and cook for 30 seconds until fragrant. Pour in 2 tablespoons white wine and simmer for 1 minute to reduce slightly.

Add the remaining fish stock and the saffron-infused stock. Bring to a simmer and add the thyme sprigs.

Add the carrots to the broth and simmer for 3 minutes. Then add the asparagus and simmer for 2 minutes more.

Add the peas and cooked potato slices, simmer for 1-2 minutes until all vegetables are tender but still vibrant.

Remove the thyme sprigs. Season the broth with remaining salt and pepper, and squeeze in juice from half a lemon.

To serve, place the vegetables and potatoes in a shallow bowl, pour the saffron broth around, and place the halibut on top. Garnish with chopped fresh parsley.