Oil Poached Halibut with Tomatoes and Fennel

from Gourmet, July 2008

adapted by Anne Halsted

serves 8

6 garlic cloves, smashed and peeled

3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/2-inch thick slices

1 1/2 pounds small (1 1/2 to 2-inch) tomatoes, halved

1 teaspoon fennel seeds

1 teaspoon sugar

1 Turkish or 1/2 California bay leaf

3 (3 by 1-inch) strips orange zest

1 teaspoon salt

1 quart extra virgin olive oil

2 1/2 pounds skinless halibut fillet (about 1 1/2-inches thick), cut into serving size pieces

1 teaspoon pepper

parchment paper

In a 5- to 6-quart heavy pot, at least 4 inches deep, simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, orange zest and salt in the oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes. While vegetables simmer, rub fish with pepper and let stand 10 to 20 minutes.

Transfer vegetables to a bowl with a slotted spoon, and then submerge fish in oil (if necessary to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.

Carefully transfer fish to platter using 2 spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of the oil and sprinkle with chopped fronds (about 2 tablespoons). Serve warm or at room temperature.

Vegetables and fish can be cooked 1 day ahead. Remove from oil to cool, then chill in oil, covered. Reheat to warm over low heat for 10 to 15 minutes, before removing from oil.