 1.5 pounds halibut filet, cut in four
1 cup chicken stock
1 cup white wine
¼ cup lemon juice
Four quartered artichoke bottoms
Eight shiitake or chanterelle mushrooms
One fennel bulb, sliced
Two leeks, chopped
Eight sun dried tomato halves
Method
Put all ingredients except the fish and the sun dried tomato into a non
reactive sauce pan and bring to a simmer. Add a bouquet garni of fresh
thyme and rosemary and 2 whole cloves of garlic. Simmer until
artichokes are soft. Season with salt and pepper.and add the tomato.
Poach the halibut in olive oil infused with fresh herbs. Do not heat
the olive oil past 125 degrees. Season the halibut and place in the
warm oil to slowly poach until just firm.
Divide the barigoule vegetables into four bowls and split the broth evenly
Place the halibut on top of the vegetables in the broth and garnish with finely chopped picholine olives and chives.
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Recipes 
