Name: Oil-Poached Halibut With Tomatoes and Fennel
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 8 to 12 servings
Ingredients: 8 garlic cloves, smashed and peeled; 3 medium fennel bulbs, trimmed, reserving some fronds for garnish, and bulbs (including core) cut lengthwise into 1/4-inch-thick slices; 1 1/2 pound small (1 1/2- to 2-inch) tomatoes (preferably Campari), 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 quart extra-virgin olive oil; 1 (2 1/2-pound) piece skinless halibut fillet (about 1 1/2 inches thick); a 5- to 6-quart heavy pot (at least 4 inches deep)

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Oil-Poached Halibut with Tomatoes and Fennel

Fennel and tomatoes go silky when poached in olive oil, and when halibut follows suit, it picks up hints of the vegetables' flavor and becomes succulent and delicately nuanced.

Cooks' note:

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, 10 to 15 minutes, before removing from oil.

Recipe notes

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