Poached Fish With Saffron Vermicelli Recipes

POACHED FISH WITH SAFFRON VERMICELLI

Poached Fish with Saffron Vermicelli image

For this delightful and simple Moroccan dish, use fish fillets-monkfish or any firm-fleshed fish such as bream, turbot, haddock, cod-and have them skinned.

Yield serves 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds fish fillets, skinned
Salt
10 ounces dry vermicelli
Salt
1/2 teaspoon crushed saffron threads or powdered saffron
4-5 tablespoons extra-virgin olive oil
Pepper
4 tablespoons chopped parsley or cilantro

Steps:

Poach the fish in barely simmering (not boiling) salted water for 5-10 minutes, until the flesh looks opaque when you cut into it.
At the same time, break the vermicelli in your hand into small pieces and cook in about 5 cups of boiling salted water with the saffron until just tender, stirring vigorously so that the vermicelli do not stick together. Drain, reserving about 1 cup of the saffron water to use as a sauce. (Keep the remainder if you like-there is very little left-to pour into a soup or a stew.) Beat the olive oil into the water, season with salt and pepper, and add the parsley or cilantro.
Serve the fish on a bed of vermicelli, with the sauce poured over.

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