Halibut in Saffron broth with butter cream potatoes and green olives

Not as hard as it looks and the broth was delicious

Partysugar actually posted her dinner in Savory Sights and i saw it and just had to try it for myself! So we conspired together and I made up a recipe pulled from bits of recipes i found on the web.

Moroccan Halibut in Saffron Broth With Potatoes & Olives

Recipe
6 buttercream potatoes sliced and laid out in your saucepan or dutch oven. Add enough chicken broth to cover (2 cups?), add a good sized pinch of saffron and a bit of tumeric for color, pepper, salt. Add 3tlbs butter, add 1/4 diced onion and 3 cloves garlic. Set to medium heat and cook until potatoes are tender. Add green olives and simmer till olives are a bit softer. Take some chopped parsley and mix it into the broth last moment.

Preheat oven to 425 degrees. Season halibut fillet with Creole seasoning (or seasoned salt) on both sides. In a shallow baking dish, pour some of the broth and potatoes and olives on the bottom. Take your fillet, place on top and generously pour some broth on the fillet. Cover loosely aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily. (Took mine like 13-15mins?)

Also, if you want to add cream, add it to the broth in the end before you put it into the casserole dish and cover the fillet with it. I prefer it with cream bc it went deliciously with the rustic bread I made.
oh yeah, to make it more like partysugars, i think i would've added more saffron since the broth didn't look dark enough. my toughest critic aka the boyfriend liked the potatoes, olives and broth but didn't really care much for the halibut but he said it was a good dish overall. ? ?

ANYWAYS, YAY! i'm glad i tried it, i really liked the broth. maybe i'll make it into a soup and add some crumbled italian sausage...wouldn't that be fab?