1 Tablespoon each olive oil and butter
1 large leek, thinly sliced, including some green
1 pinch saffron (5-6 threads)
1/2 cup water, divided
1 pound flaky white fish (red fish, snapper, grouper) cut into portions
In a skillet over medium-high heat, sauté leeks in olive oil and butter until limp.
Stir in saffron and 1/4 cup water. Simmer until water evaporates.
Add fish and cook
for three minutes. Turn fish, add remaining water and cover.
Cook until fish is done,
about 10-15 minutes. Serve hot topped with leeks and pan juices.