Braised Fish in Tomato Fennel Broth

Braised Fish in Tomato Fennel Broth
Ingredient tip: Thinly shave the leftover fennel, marinate in your favorite vinaigrette, and toss with green salads.

1 1/2 pounds skin-on halibut fillets
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil, divided
1 medium fennel bulb, trimmed, cored, and very thinly sliced
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine
1 pint cherry tomatoes
2 tablespoons minced fresh parsley
1 tablespoon minced fresh fennel fronds

Cut fish into equal serving-size pieces; season with salt and pepper. Heat 2 tablespoon olive oil in a large skillet over medium-high heat; add fillets, skin sides up, and sear until just golden brown, 3 to 4 minutes. Turn fillets, sides down, and sear 3 to 4 minutes. Transfer fillets to plate; remove and discard any skin that sticks to skillet.

Add remaining 2 tablespoons oil to skillet; add sliced fennel and season with salt and pepper. Cook, stirring occasionally, until just softened and beginning to brown, about 4 minutes. Stir in garlic; cook 1 minute. Add wine, broth, and tomatoes; cover tightly, reduce heat to medium and cook until fennel is tender, 5 to 7 minutes. Remove from heat; coarsely mash tomatoes with a fork to release juices. Cover and return to heat; cook until tomatoes are very soft, about 3 minutes. Season to taste with salt and pepper.

Return halibut and accumulated juices to skillet, skin sides down; cover tightly and simmer until halibut is cooked through, about 4 minutes. Stir herbs into sauce. Serve fish in shallow bowls with sauce. Makes 4 servings.

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