This flavorful dish is the perfect combination of tender leeks, delicate halibut, and fragrant saffron. Since local hook-and-line-caught Halibut is biting right now here in the Bay Area, this is a great way to enjoy local produce and support local fisherman.

Braising the leeks in a white wine and chicken broth mixture gives them a rich and savory flavor that perfectly complements the delicate flavor of the halibut. Saffron adds a touch of luxury and complexity to the dish. Let's get cooking!

Ingredients:

• 4 large leeks, trimmed and cleaned
• 4 halibut fillets
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.

2. Cut the leeks into 2-inch pieces and place them in a baking dish.

3. In a small bowl, combine the white wine, chicken broth, and saffron. Pour the mixture over the leeks.

4. Season the halibut fillets with salt and pepper, and place them on top of the leeks.

5. Drizzle the olive oil over the halibut fillets.

6. Cover the baking dish with foil and bake for 20-25 minutes, or until the halibut is cooked through and the leeks are tender.

7. Remove the foil and bake for an additional 5-10 minutes, or until the halibut is lightly browned.

8. Serve hot and enjoy!

We hope you enjoy this delicious recipe, and that it becomes a new favorite in your home while we all enjoy local Halibut season here in the Bay Area!