LAWRENCE MURPHY: Halibut with saffron and brown shrimp sauce

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Rachel Roddy

Food & Drink: Rome-based foodie explores Sicily in her new cookbook

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Spring is finally here, and it looks like we’re starting to cook some lighter dishes.

INGREDIENTS – Stock

700g fish bones

Tablespoon tomato paste

1 leek chopped

2 onions chopped

2 sticks celery chopped

6 cloves garlic split in two

4 star anise

12 peppercorns

3.5 litres water

1 bay leaf

INGREDIENTS – Fish

4 x 200g halibut

200g brown shrimps

150 ml white wine

500ml roast fish stock

1 onion finely chopped

2 sticks celery finely chopped

3 cloves garlic finely chopped

Dessert spoon tomato paste

Pinch saffron

Teaspoon capers

Tablespoon chopped parsley

METHOD

1. Place the fish bones in a roasting tray, add olive oil and roast in a hot oven for 15 minutes, then spread tomato paste over the bones.

2. Roast for another 15 minutes.

3. Move bones to a large saucepan.

4. Cover bones with water, bring to the boil and turn down to simmer.

5. Simmer for 2 hours, then add the other ingredients.

6. Simmer for another hour, then strain through a sieve.

7. Cool and measure out 500ml for this recipe – but keep the rest

8. For sauce, cook the onion, garlic and celery in olive oil for 3 minutes.

9. Add tomato paste; cook for 2 minutes before adding wine and saffron. Reduce and add fish stock.

10. Roast the halibut for 10 minutes.

11. Add brown shrimps, capers and parsley to the sauce; spoon over the halibut to serve.

n Lawrence’s restaurant is Fat Olives, Emsworth. fatolives.co.uk, 01243 377 914.