Poached Fish with Saffron Vermicelli

1. 1

   Poach the fish in barely simmering (not boiling) salted water for 510 minutes, until the flesh looks opaque when you cut into it.

2. 2

   At the same time, break the vermicelli in your hand into small pieces and cook in about 5 cups of boiling salted water with the saffron until just tender, stirring vigorously so that the vermicelli do not stick together.

3. 3

   Drain, reserving about 1 cup of the saffron water to use as a sauce.

4. 4

   (Keep the remainder if you likethere is very little leftto pour into a soup or a stew.)

5. 5

   Beat the olive oil into the water, season with salt and pepper, and add the parsley or cilantro.

6. 6

   Serve the fish on a bed of vermicelli, with the sauce poured over.

* Per serving · 4 servings · Values may vary.

No additional tips available.