Heat in a pan large enough to snugly accomodate the fish on a very low heat:
1-2 cups white wine (substitute a light broth if you desire)
2 Tbsp chopped fresh herbs. We used tarragon and chives.
1/4 tsp of your favorite aromatic spice mix. Garam masala or a curry powder would work well.
In a small pan, heat on high:
a few pinches of saffron
(Once the water boils, turn the heat down to low and cook for 20 minutes, covered.)
While the rice is cooking, start the water boiling for your steamed vegetables and check the heat of the wine in your other pan. When it reaches 150 degrees, add:
2 pieces of trout, cod, halibut, or your favorite soft-fleshed fish.
Cover the fish tightly and cook until just done, about 5-10 minutes. When the fish is done, remove it to a platter and put it in a warm oven. Strain the liquid from the fish into a small pan and cook over a medium-high heat to reduce the liquid. Once it is reduced to the point that it has thickened somewhat, turn the heat down and add:
a touch of cream (optional)
salt to taste
Put the vegetable in the steamer and cook for about 1-2 minutes.
Arrange everything on a plate and serve.