French Provençal · beginner
Provençal Saffron Fish Skillet With Fennel And Tomatoes
Flaky red snapper fillets poached gently in an aromatic saffron broth infused with sweet fennel, cherry tomatoes, and black olives.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the red snapper fillets lightly with salt and black pepper on both sides.
- 02
Heat olive oil in a wide skillet over medium heat, add sliced fennel bulb and sliced garlic, cooking for 6 minutes until fennel softens.
- 03
Add cherry tomatoes to the skillet and cook for 3 minutes until they begin to soften and burst.
- 04
Pour in the halal vegetable stock and the steeped saffron water, bringing the liquid to a gentle simmer.
- 05
Nestle red snapper fillets into the tomato fennel broth and scatter pitted black olives over the skillet, then cover with a lid.
- 06
Simmer on low heat for 7 to 8 minutes until the fish turns opaque and flakes easily with a fork.
A LITTLE KITCHEN KNOW-HOW
Poaching in Broth
Cooking delicate fish gently partially submerged in simmering seasoned liquid to maintain maximum moisture.
Notes from the kitchen
- Steep saffron threads in warm water for 5 minutes beforehand to draw out their brilliant yellow color and floral flavor.
- Use a broad spatula to transfer delicate fish fillets directly to serving plates without breaking.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.