Leeks and Fennel with Amberjack and Halibut poached in white wine and vegetable broth

This recipe had its genesis after dining out with a friend one evening.  We ordered two different meals and while I enjoyed mine, my friend Joan reluctantly picked at hers.  Joan told me that she liked the flavor of the dish but for some reason she was apprehensive about eating it. Joanie let me taste a bite of the dish that sat before her and, wow, was it delicious!  The flavors were delicately complex.  The fish had been poached in the broth, which enhanced their flavor without masking it, and the broth itself was light and herbaceous.   I was surprised that she wasn't enjoying her meal more than she was.

We talked about the dish, which by then I wish I had ordered, and tweaks we might make to it in our own kitchens.  From my messenger bag I pulled out a notepad and pen and wrote down what the restaurant had written on their menu board:

Mediterranean poached Amberjack & Halibut with leeks, fennel and heirloom tomatoes

The dish was served with a marjoram potato gratin, which was included on the same plate. One of the tweaks Joan and I readily agreed upon is that the gratin should be served in a ramekin on the side. 

An inquiry with our server revealed that the broth the fish were poached in was comprised of white wine, a light vegetable stock, fennel (fresh and seeds), and finely chopped heirloom tomatoes.  Fennel fronds were used to garnish the dish.

Amberjack isn't easy to find but if you can, use it in this dish.  It is a meaty off-white fish with a delicate flavor.

This recipe, which until now has only been in my head, is my best attempt to duplicate the flavorful dish that Joan ordered that evening long ago.  'Amberjack' remains an inside joke for us to this day.

-Thinly slice a small-medium bulb of fennel, fronds and all.  

-Thinly slice the whites of 3 medium-large leeks.

-Add the fennel and leeks to a deep skillet with 2 TB olive oil.  Toss until the mixture is coated with the oil.  Sauté until the leeks are translucent and the fennel becomes tender.  

-Add 1/2 cup dry white wine along with 1-1/2 cups of light vegetable stock to the pan.

-Dice a large red or orange heirloom tomato of your choice and add it to the mixture.

-Add a couple pinches of salt, the equivalent of about 1/2 tsp

-Add 1 TB of dried marjoram and 1/4 tsp of ground fennel seed

-2 tsp of fresh lemon juice

Cover and allow this mixture to gently simmer for 20-25 minutes.  Taste and adjust seasoning as desired.  

Cut the filets of amberjack and halibut into rough one inch chunks and then add to the broth to poach.  Let the amount of fish you add be dictated by the number of people who will be eating the dish.  The dish should be light, not crowded with fish.

I enjoy serving this over a thin bed of basmati rice in a shallow bowl.  You can make a potato gratin if you wish.