Halibut In Saffron Broth | Emerils.com

Ingredients

• 1 tablespoon softened butter
• 1 tablespoon flour
• 2 cups 1-inch balls of Idaho potatoes (Parisienne), about 20
• 3 cups light fish stock
• 1/2 teaspoon minced garlic
• 1/2 teaspoon saffron threads
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 cup thinly sliced carrot
• Four 3-ounce fillets of halibut
• 1/2 cup julienned spinach leaves
• 1 tablespoon thinly sliced green onion
• Freshly ground white pepper, for seasoning