Lidia’s Saffron Fregola with Pan-Seared Halibut

Ready in under an hour, Lidia’s Halibut with Saffron Fregola is an ideal weeknight dinner. Serve it with a simple green salad for a satisfying, one-pan meal.

Best part: it’s all made in one skillet.

What you’ll need to make Lidia’s Halibut with Saffron Fregola

Saffron threads – Small amount goes a long way; prized for its distinctive flavor and color.
Chicken stock – Homemade stock is recommended, but vegetable or seafood stock will work too.
Halibut fillet – Cut into large pieces. Substitutes: cod, haddock, sea bass, or swordfish.
Kosher salt & freshly ground black pepper
Extra-virgin olive oil – Use a good-quality, single-source EVOO when possible.
Scallions – Finely chopped, both white and green parts. White is more pungent; dark green works well as a garnish.
Tomato paste – Adds concentrated sweetness and umami.
Fresh thyme leaves – Minced. Substitute with about one-third the amount of dried thyme if needed.
Peperoncino flakes – Optional; a pinch adds subtle heat.
Fregola – A toasted Sardinian pasta similar to Israeli couscous, with a slightly nutty roasted flavor.
Dry white wine – Use for deglazing; substitute white wine vinegar if avoiding alcohol.
Fresh Italian parsley – Chopped and added at the end for brightness.

Not familiar with saffron?

Saffron comes from the crimson stigmas of the Crocus sativus flower. Its threads are dried and used as a seasoning and natural coloring. The flavor is unique — a balance of earthy, slightly bitter and subtly sweet notes. Though costly, a few threads lift the flavor of a dish dramatically.

If saffron is unavailable locally, quality options can be purchased online. A small amount will last through many dishes.

Let’s get cooking

Steep the saffron in the hot stock for five minutes.
Season the halibut with 1/2 teaspoon kosher salt and several grinds of black pepper.

Heat a large skillet over medium-high. Add 2 tablespoons of olive oil.
Brown the halibut on all sides, about 2–3 minutes. Transfer to a plate and set aside.

Add the remaining tablespoon of olive oil to the skillet and sauté the chopped scallions until just wilted, about 2 minutes.
Clear a small area in the skillet and add the tomato paste, thyme and a pinch of peperoncino. Cook, stirring the paste in that spot until it toasts and darkens slightly.

Add the fregola and stir to coat it with the tomato paste.
Pour in the white wine, bring to a simmer, and cook until mostly absorbed, about 1 minute.
Add the hot chicken stock with the saffron and season with 1/2 teaspoon salt.

What is fregola?

Fregola is a toasted, Sardinian pasta similar to couscous but larger and oven-roasted, which gives it a deeper, nutty flavor. It may not be stocked in every grocery store but is often available at Italian markets or online.

Reduce heat so the mixture simmers gently. Cover and cook until the fregola is tender but still slightly al dente, about 10 minutes (times vary by brand and size).

Uncover and arrange the halibut pieces on top of the fregola.
Cover and simmer briefly until the fish is heated through and cooked, about 2 minutes.
Taste and adjust seasoning with additional salt if needed.

Sprinkle with chopped parsley, stir gently, and serve with the fregola as a base and the halibut on top.

Get ready to impress with your version of Lidia’s Halibut with Saffron Fregola

For a fuller meal, add a side salad of mixed greens. Lidia’s original version (from her book) suggests stirring in a cup of peas as the fregola simmers for extra heartiness. Crusty bread is also a welcome companion to soak up the flavorful sauce.

Lidia’s Halibut with Saffron Fregola

Adapted from Lidia Bastianich

Ready in under an hour and cooked in one pan — perfect for weeknights.

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Servings
4 servings

Author
Rosemary Stelmach

Ingredients

1 teaspoon saffron threads
4 cups heated chicken stock
1 1/4 pounds skinless halibut fillet, cut into large pieces
kosher salt & freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 bunch scallions, chopped
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme leaves
peperoncino flakes (optional)
1 cup fregola
1/2 cup dry white wine
2 tablespoons chopped fresh Italian parsley

Instructions

Steep the saffron in the hot stock for five minutes. Season the halibut with 1/2 teaspoon salt and several grinds of pepper. Heat a large skillet over medium-high. Add 2 tablespoons olive oil and brown the halibut for 2–3 minutes. Remove and set aside.
Add the remaining tablespoon of olive oil to the skillet. Sauté the scallions until just wilted, about 2 minutes. Clear a spot and add the tomato paste, thyme and a pinch of peperoncino. Toast the paste until it darkens slightly, stirring.
Add the fregola and stir to coat with the paste. Pour in the white wine, simmer until mostly absorbed (about 1 minute). Add the hot saffron-infused stock and season with 1/2 teaspoon salt.
Reduce heat to a gentle simmer, cover, and cook until the fregola is tender but still slightly firm, about 10 minutes (cook time varies by brand).
Uncover and place the halibut on top. Cover and simmer briefly to finish cooking the fish, about 2 minutes. Adjust salt if needed. Sprinkle with parsley, stir gently, and serve with the fregola as a base and the halibut on top.

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