This combination of sweet, succulent halibut and spring vegetables in a golden saffron broth is visually seductive, while the earthy fragrance of saffron, favas, and mushrooms is intoxicating! Paula Wolfert’s easy method of preparing fava beans makes this dish much easier to prepare.

　　

Ingredients

serves 6 as a main course

　　1/4 cup ground fennel seeds

　　1/3 cup olive oil

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground white pepper

　　6 (6-ounce) halibut fillets, skinned

　　

Ragout

1 cup dry white wine

　　1 cup vegetable or chicken stock or broth

　　1/2 teaspoon saffron threads

　　4 tablespoons unsalted butter

　　2 tablespoons minced shallots

　　4 small young leeks (white part only), well rinsed and sliced crosswise (see note)

　　1 pound chanterelle mushrooms, cut into bite-sized pieces

　　5 sprigs thyme

　　1 pound fava beans, steamed and shelled (see note)

　　1 pound baby carrots, blanched

　　1/2 cup fresh flat-leaf parsley leaves

　　Kosher salt and freshly ground white pepper

　　

Step 1

Prepare a medium-hot fire (450°F) in a wood-fired grill.

　　

Step 2

Combine the fennel seeds and olive oil to create a paste. Add the salt and pepper. Rub each fillet with the mixture and set aside at room temperature.

　　

Step 3

To make the ragout, bring the white wine and stock to a low boil in a small nonreactive saucepan. Add the saffron threads, remove from the heat, and set aside.

　　

Step 4

Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the shallots and sauté until soft, about 3 minutes, then add the leeks and mushrooms and sauté for 5 minutes. Add the thyme sprigs. Add the saffron liquid and stir to scrape up the browned bits from the bottom of the pan. Stir in the remaining 2 tablespoons butter, the fava beans, and carrots and cook over low heat for 5 to 7 minutes, until the favas and carrots are tender. Remove the thyme and add the parsley. Season to taste with salt and pepper. Set aside and keep warm.

　　

Step 5

Oil the grill grids and add the halibut. Cover and cook on one side until the flesh is opaque throughout, 8 to 10 minutes. (With the lid closed, the delicate halibut does not need to be turned over and cooked on both sides.) Transfer to a warmed platter, grilled side up, surround with the ragout, and serve.

　　

Cleaning Leeks

Step 6

Leeks add an incredible depth of flavor to homemade soups, but they are like sand traps. Trim off the root ends, then make two perpendicular cuts down the entire length of the dark green leaves. Swish the leeks in a bowl of warm water (I find that cold water makes the sand cling), separating the dark green leaves to expose any sand. Then chop them and swish around in a fresh bowl of water. Lift out chopped leeks with your fingers, allowing any sediment to sink to the bottom of the bowl

　　

steaming fava beans

Step 7

Rather than the tedious three-step method of shelling, blanching, and peeling fava beans, try this time-saver from Paula Wolfert.

　　

Step 8

Place unshelled fava beans in a steamer rack over boiling water; cover and cook until wilted, about 15 minutes. Remove from the steamer and let cool to the touch. Remove the pods, then remove the skin from each fava bean.

　　

Step 9

If the beans will be cooked further, cut back a bit on the steaming time so the beans will be slightly undercooked when skinned.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.