Halibut Fillet with Saffron Infused Rice, Dill, Fennel and Cherry Vine Tomatoes:
Cooking time: 25 minutes
1 pinch of saffron
2 cups of bomba rice (paella rice)
480ml/5 cups of vegetable stock
1 medium onion (diced)
1 fennel bulb (sliced)
8-10 champ cherry vine tomatoes (halved)
4 halibut fillets (portion sized slices)
2 tsp chopped dill
Salt and pepper
- Pour the vegetable stock into the Crock-Pot rice cooker and stir in the onion, saffron and rice and switch to the cook function. Cover and cook for 15 minutes.
- Stir in the fennel and tomatoes. Place the halibut fillets onto the steam tray in your Crock-Pot rice cooker, if available. (If you have a sauté model, cook the halibut using your preferred method.) Re-cover and cook for a further 10 minutes.
- Season with salt and pepper to taste and serve on warm plates, using the dill to garnish.