Rosy Fish with Saffron Sauce
Sept 2026: I picked up rockfish at the Market yesterday and was thinking of how to make it. Scott reminded me of this recipe that we used to have frequently many years ago. Turns out it is still just as good! And so easy. The original recipe is from The New Basics Cookbook by Julee Rosso and Sheila Lukins. I'm not sure I have the cookbook anymore, but this recipe is a keeper. Note, it is just as good without the cream, which is how I made it tonight.
2 red snapper fillets (about 6 ounces each)2 tablespoons fresh lemon juice
1 cup heavy cream (optional)
⅓ cup fish stock (or bottled clam juice or dashi) (if omitting the cream, increase the fish stock to 1 cup)
1 tablespoon tomato paste
½ teaspoon anchovy paste (for deep umami) (didn't have any, so I put a dash of fish sauce in)
A generous pinch of saffron threads
1 small ripe tomato, seeded and diced (for garnish)
1 tablespoon fresh chervil or parsley, chopped
Salt and freshly ground black pepper, to taste
- Prep the Fish: Season the snapper fillets with salt, pepper, and the fresh lemon juice. Let them rest while you make the sauce.
- Build the Sauce: In a small saucepan, combine the heavy cream (or not), fish stock, tomato paste, and anchovy paste (or fish sauce). Whisk gently over medium-low heat until completely smooth.
- Infuse the Saffron: Stir in a pinch of saffron threads (My saffron threads were old so I put in a lot more than a pinch. If they are fresh you only need a few) Simmer the sauce gently for 5–7 minutes until it thickens slightly and turns a beautiful, warm, rosy-golden hue. Season with black pepper to taste.
- Cook the Snapper: You can either poach the fish directly in the simmering sauce or pan-sear the fillets in a touch of olive oil for 3–4 minutes per side until the flesh flakes easily.
- Assemble & Serve: Pour the warm, rosy saffron sauce onto a serving platter to form a pool. Place the cooked red snapper fillets right on top. Garnish the dish with the diced raw tomato and chopped fresh chervil or parsley.
