- 2 carrots, peeled and cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 1 bulb fennel, thinly sliced
- 3 leeks halved lengthwise, well washed, and thinly sliced
- 6 fresh parsley stems
- 8 whole black peppercorns
- 1 teaspoon fennel seeds
- 2 dried bay leaves
- Salt
- 1/2 cup white wine
- 4 small red potatoes scrubbed and thinly sliced
- 4 (8 ounce) halibut fillets
- In a large, wide saucepan, combine carrots, celery, half the fennel, leeks, parsley stems, peppercorns, fennel seeds, bay leaves, salt, wine, and 4 cups water, and bring to a boil. Lower heat, and simmer, covered, for 25 minutes. Strain, reserving liquid and discarding solids.
- Return liquid to pan; simmer for 5 minutes over medium heat. Add potatoes and remaining fennel to the broth. Simmer for 5 minutes. Add halibut fillets, and cover. If liquid does not cover fish, add water until it does. Turn heat down to lowest setting.
- Cook until fillets are just opaque, 10 to 15 minutes (start checking after 7 minutes). Be careful not to overcook.
- Place a fillet in each of four shallow bowls. Divide vegetables among bowls, top with a little broth, and serve immediately.