Halibut "Stew" with Saffron Broth

Halibut is roasted and then added to a broth prepared with saffron, clam juice, fennel, tomato, and sweet onion. It is then garnished with parsley, fennel fronds, and chopped green olives.

The broth was very mild, but good with the fish. The green olives, though, gave a really off flavor, and should be omitted.

This dish was prepared for the January 2013 meeting of our cookbook cooking club by one of the participants (not me). It was a dinner composed of appetizers - very yummy.