POACHED HALIBUT WITH WARM BACON VINAIGRETTE

POACHED HALIBUT WITH WARM BACON VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 19

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3 cups chopped leek
2 cups water
1 cup chopped carrot
1 cup chopped celery
1 cup white wine
1 cup low-sodium, fat-free chicken broth
6 garlic cloves, peeled
1 bay leaf
4 (6-ounce) halibut fillets, skinned
2 slices center-cut bacon
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar, divided
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 1/2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (1/2-ounce) slices French bread, toasted
Parsley sprigs (optional)

Steps:

1. Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid. 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon. 3. Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in each serving. Drizzle each serving with about 1 tablespoon bacon mixture. Garnish with parsley sprigs, if desired.