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2 tablespoons olive oil
1 leek, white part only, cleaned and thinly sliced
1 yellow onion, thinly sliced
1 stalk celery, diced
2 cups sliced fennel bulbs (about 2 to 3 bulbs) save tops for garnish
1 head garlic, separated into cloves and peeled
2 cups water
1 cup canned peeled tomatoes, seeded and chopped with juice
1 1/2 cups dry white wine
Bouquet garni with 1 lemon, cut in half; 1 teaspoon white peppercorns; 1 tablespoon
fennel seeds; and 2 bay leaves
DRIED TOMATO RELISH:
1 16-ounce can whole tomatoes,drained
1 teaspoon balsamic vinegar
1 teaspoon sherry vinegar
2 tablespoons olive oil
1 teaspoon capers
1/4 teaspoon chopped anchovy
1/2 teaspoon minced garlic
6 (6-ounce) halibuts fillet
Salt and freshly ground pepper
6 slices sourdough bread
1. To prepare the broth place a nonreactive stockpot over medium heat and heat the olive oil. Add the leek, onion, celery, fennel, and garlic and saute for 10 minutes, stirring often. Add the water, tomatoes and their juice, white wine, and bouquet garni. Bring to a simmer. Simmer lightly for 30 minutes. Remove the bouquet garni and strain, discarding the vegetables. Set the broth aside.
2. To dry the tomatoes preheat the oven to 275 degrees. Cut the tomatoes in half and remove the seeds. Place cut side down on a parchment lined baking sheet. Roast in the oven for about 1 hour, or until the tomatoes are dried out but not browned. Remove from the oven, cool, and dice.
3. For the relish mix the dried tomatoes, balsamic vinegar, sherry vinegar, olive oil, capers, anchovy, and garlic together and taste for seasoning. Set aside.
4. Season the halibut with salt and pepper and let sit in the refrigerator for 20 minutes. Bring the fennel broth to a simmer, and poach the halibut in it at a very low simmer until cooked through, 5 to 7 minutes. Depending on the thickness of the halibut, you may have to flip it to cook evenly.
5. While the halibut is poaching, toast or grill the bread. To serve, put a slice in the bottom of each of 6 bowls. Place the poached halibut fillets on top of the bread, ladle the broth over the fish, and garnish with the tomato relish and fennel tops or fronds.