TOMATO AND BLACK OLIVE RAGOUT
• 3 tbl extra-virgin olive oil • 1/2 cup chopped onion
1 tbl chopped garlic • 1 lb very ripe plum tomatoes peeled, cored, • seeded and diced • 1 tbl tomato paste • 1/2 cup Kalamata olives pitted, halved • 1/4 cup basil chiffonade • 1 tsp finely-chopped thyme leaves • Salt to taste • Freshly-ground black pepper to taste • 1/4 tsp crushed red pepper • 1/2 tsp sugar (optional)

MASHED POTATOES AND SAFFRON BROTH
• 2 qt chicken stock • 1 pch Baby Brand Saffron - (abt 1/4 oz) • Salt to taste • 5 lrg Idaho potatoes peeled, cubed • 1/3 cup unsalted butter cut into pieces • 1 1/4 cup warm milk • Freshly-ground white pepper to taste • 3 lrg shallots minced • 1 tbl chopped garlic • 2 tbl olive oil • 1/2 cup finely-chopped green onions

HALIBUT
• 8 x halibut fillets - (6 oz ea) • Creole seasoning
• 1/4 cup olive oil • 1/2 cup Baby Brand Saffron broth from above

• Tomato And Black Olive Ragout:
  • In a saucepan heat olive oil and saute onions until translucent, about 4 minutes.
  • Add garlic and cook another 1 to 2 minutes.
  • Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated.
  • Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity.
  • Serve warm on top of Baked Halibut In A Baby Brand Saffron Broth With Mashed Potatoes.
    
• Mashed Potatoes And Saffron Broth:
  • In a large saucepan combine chicken stock and Baby Brand Saffron and bring to a boil.
  • Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes.
  • Strain liquid into another large saucepan and reserve.
  • Add butter to potatoes and stir and mash until completely melted.
  • Add milk, stir well, and add salt and pepper to taste.
  • Keep warm while making the halibut.
    
  • In a saucepan saute shallots and garlic in olive oil until wilted, about 3 minutes.
  • Add reserved Baby Brand Saffron stock and simmer for 10 minutes.
  • Add green onions and simmer 5 minutes.
  • Keep warm until ready to serve.
    
• Halibut:
  • Preheat oven to 425 degrees.
  • Season halibut fillets with Creole seasoning on both sides.
  • Rub fillets with olive oil and place on a lightly-oiled shallow casserole or baking sheet with sides and pour Baby Brand Saffron broth around fillets.
  • Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes, uncover and bake another 5 minutes, or until flesh flakes easily.
    
  • Serve fillets in a large bowl on top of Mashed Potatoes, with Baby Brand Saffron Broth ladled over all and fish topped with a generous dollop of Tomato And Black Olive Ragout.