This stove-top-braised halibut has all of the savory depth of a classic bouillabaisse without the fussiness. You just simmer leeks with cherry tomatoes, chicken broth, and vermouth, then tuck in the fish to cook to perfection within minutes.  

Martha Stewart Living, May 2022


Credit: Con Poulos

Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.

  • Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.

  • Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.

  • Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.

Cook's Notes

Serve this main with cooked rice or farro, or with a crusty baguette to sop up the buttery broth.