Halibut Fillet with Saffron Infused Rice

Halibut Fillet with Saffron Infused Rice, Dill, Fennel and Cherry Vine Tomatoes:

Halibut Fillet with Saffron Infused Rice, post

Serves: 4
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.

About Elsie Boat

Hi, I’m Elsie, the writer, editor, and all-round wordsmith of this blog. I’m a lifestyle journalist and copywriter, and have been writing about beauty and lifestyle for 10+ years.

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