Halibut Braised in a Tomato-Fennel Broth Food Mood: Fish and Seafood Cuisine: Italian Servings: 4 Ingredients 1 1/2 pounds skin-on halibut fillet, cut into four even portions, rinsed and dried Kosher salt and freshly ground black pepper 3 Tbsp olive oil 1 bulb fennel, trimmed, quartered, cored, and thinly sliced lengthwise 2 cloves garlic, minced 1/2 cup dry white wine (like Sauvignon Blanc) 14 1/2 oz can diced tomatoes, with their juices 3 Tbsp chopped fresh basil or flat-leaf parsley Method Season the fillets with salt and pepper. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat. When it shimmers, add the fillets, skin side up, and sear until just golden brown, about 4 minutes. Transfer the fillets to a plate; if the skin sticks to the pan, discard it. Add the remaining 1 tablespoon oil and sliced fennel to the pan, season with salt and pepper, and cook, stirring occasionally, until softened somewhat and browned in spots, about 4 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, immediately cover the pan tightly with lid or foil, reduce heat to medium, and simmer briskly until the fennel is tender, about 8 minutes. (Check half-way through; if the fennel is dry, add 2-3 tablespoons water). Stir in the tomatoes and their juices, 1/2 cup water, and 2 tablespoons of the herbs. Cover and simmer for another 5 minutes. Taste the broth for salt and pepper. Return the halibut to the pan, settling the pieces skin side down into the broth, and pouring over any accumulated juices. Cover tightly and simmer until the halibut is cooked through, about 4 minutes. Carefully lift out the halibut; taste the sauce and season if necessary. Serve the fish in shallow bowls with the sauce spooned over and around it. Garnish with the remaining 1 tablespoon herbs. Notes October/November 2003 pg.55 Recipe source: Fine Cooking Magazine