Halibut with Artichoke-Tomato Broth

For some reason this dish just soothes my soul. It has a ton of flavor and is one of my favorite things to make. Bear with the recipe me as I have not made this in a while and it may need updating.

This is my own version of a Giada de Laurentis dish.

• Use any kind of thick white fish – I prefer Halibut when it is in season or fresh caught, but you can use Orange Roughy as a good sub (though this is not on the sustainable list), or Sea Bass – just please no Chilean Sea Bass – incredibly unsustainable
• Several Shallots – sliced thin - I use at least four medium to large shallots per half pound of fish
• Garlic – minced – I use about 4 larger cloves
• Dry white wine – at least a half cup – more to taste (I use about a cup)
• One or two cans of artichoke hearts (can also use frozen) – with a little bit of the liquid reserved
• One pint grape tomatoes – halved and seeded
• 4 tablespoons butter
• Chicken broth – maybe a half cup
• Red Pepper Flakes to taste
• Salt and pepper
• Fish – properly seasoned to taste

Season the fish, heat olive oil or butter in a sauté pan on medium high heat and sear fish quickly to get a nice crust, remove fish to a plate and turn heat to low. Using the same pan, sauté shallots, red pepper flakes, and garlic (with a pinch of salt) in olive oil or butter. Once glassy, Add wine and reduce to cook the alcohol off, add chicken broth and reduce (if you like more wine at this point add to taste). Add in artichokes, artichoke water, and tomatoes and butter. Simmer for about five minutes or until the tomatoes begin to lose their shape just a bit. Depending on how you like the doneness of your fish, return the fish to the pan at some point during the five minutes. Salt and Pepper to taste.

Once done, plate the fish and smother with the sauce. If using garnish (such as fresh herbs, fried leeks or shallots, or crispy prosciutto) add now. Serve with steamed veggies or roasted dark greens and toasted chibatta bread to soak up sauce (can also use rice).

Variations: You can add a bit of bacon, pancetta or prosciutto to this for more flavor if you are a pork lover. I like to add something crispy on top for texture – crispy leeks or prosciutto are my favorites. If using pork of some type crisp it before you sear the fish to add flavor to the pan and the sauce.