Fennel halibut and roasted tomato Recipe

• 1 pound large red heirloom tomatoes
• 1 tablespoon extra virgin olive oil
• Kosher salt and black pepper, to taste
• 4 tablespoons extra virgin olive oil
• 1 small yellow onion, roughly chopped
• 1 small fennel bulb, roughly chopped (fennel fronds for garnish)
• 1 carrot, roughly chopped
• 2 cloves garlic, finely chopped
• 1/4 cup orange juice
• 1/4 cup white wine
• Pinch saffron threads (optional)
• Roasted heirloom tomatoes, approximately 1 cup
• 4 cups fish stock, clam juice, vegetable stock, light chicken broth or water
• Kosher salt and black pepper, to taste
• 1 teaspoon kosher salt
• 1 teaspoon white pepper
• 1 teaspoon Italian parsley
• 1 tablespoon fennel seed, toasted
• 1/2 loaf French bread, stale, cubed (about 2 cups)
• 4 (5-ounce) Pacific halibut fillets, trimmed, skin off
• Kosher salt and black pepper, to taste

1. Heat the oven to 225 degrees F.
2. Cut the tomatoes in half and squeeze out the seeds.
3. Place tomatoes in a medium-size bowl, drizzle tomatoes with oil and season with salt and pepper.
4. Place tomatoes, cut-side down on a parchment-lined baking sheet.
5. Place baking sheet in oven and roast for 2 to 3 hours or until the tomatoes are very soft and slightly dry.
6. Remove from the oven and set aside.
7. : The roasted tomatoes may be stored in a sealed container in the refrigerator for up to 2 weeks.
8. In a large saucepan over medium heat, add the oil, onions, fennel, carrots and garlic.
9. Cook, stirring often, until the vegetables are soft but not colored, about 10 to 15 minutes.
10. Add the orange juice, wine and saffron.
11. Bring to boil, reduce to a simmer and simmer until liquid is reduced by half, about 3 to 5 minutes.
12. Add the roasted tomatoes, fish stock, salt and pepper.
13. Bring to boil, reduce to a simmer and simmer until liquid is reduced by half, about 15 to 20 minutes.
14. Strain sauce through a fine mesh strainer, taste and adjust seasoning.
15. Keep warm.
16. Heat the oven to 450 degrees F.
17. To make the crust, place salt, pepper, parsley, fennel seed and bread in a blender or food processor and blend until fine crumbs are formed.
18. Place the fennel coating on a plate.
19. Press the halibut fillets firmly into the coating so they are covered evenly.
20. Turn to coat both sides.
21. Place the halibut fillets on a large ovenproof saute pan or baking sheet.
22. Place fish in oven and roast for 8 to 10 minutes, or until the crust is crisp and the fish is just cooked through.
23. Divide tomato broth among 4 warm bowls.
24. Place halibut in the center of the bowl and garnish with fennel fronds.

red heirloom tomatoes, extra virgin olive oil, kosher salt, extra virgin olive oil, yellow onion, fennel, carrot, garlic, orange juice, white wine, saffron threads, heirloom tomatoes, fish stock, kosher salt, kosher salt, white pepper, italian parsley, fennel, bread, kosher salt

Taken from www.chowhound.com/recipes/fennel-crusted-halibut-with-roasted-tomato-broth-10167 (may not work)