Halibut with Fennel, Chickpeas and Saffron Aioli

from the San Francisco Chronicle, December 6, 2006

via Anne Halsted

serves 6

6 halibut fillets, 5 to 6 ounces each

Kosher salt and freshly ground black pepper

1/3 cup plus 2 tablespoons extra-virgin olive oil

1 large yellow onion, halved and thinly sliced

1 large fennel bulb, halved, cored and thinly sliced

2 large russet potatoes, peeled, halved lengthwise and thinly sliced

1/4 teaspoon saffron threads, steeped in 1/2 cup dry white wine

1 can (15 1/2-ounces) chickpeas, drained and rinsed

2 tablespoons chopped cilantro, plus more for garnish

1 cup water

3/4 cup canned Italian plum tomatoes

1/4 cup mayonnaise

2 cloves garlic, very finely minced or pounded to a paste with salt

Season the fish with salt and pepper. Heat the 1/3 cup olive oil over moderate heat in a skillet or Dutch oven that is large enough to hold all the vegetables with the fish on top. Add the onion, fennel and potatoes. Season highly with salt and pepper and stir well. Saute, stirring often, until the potatoes are almost tender but not browned, about 20 minutes. The potatoes must be almost fully cooked before you add the wine and tomatoes. Add the wine/saffron mixture, chickpeas, cilantro and water. Put the tomatoes in a bowl and crush them well with your hands, then add them. Cover and cook at a gentle simmer until the potatoes are tender, about 15 minutes. Put the fish on top of the vegetables, cover and cook just until the fillets are white throughout and flake when probed with a fork, about 10 minutes.

In a small bowl, whisk together the mayonnaise and the garlic. Slowly whisk in the remaining 2 tablespoons olive oil, then whisk enough of the juices from the skillet to make a pourable sauce. Taste and add salt if needed.

With a spatula, carefully set the fish aside on a plate. Divide the vegetables among 6 soup bowls. Top the vegetables with the fish, drizzle fish with the sauce, garnish with chopped cilantro and serve immediately.