FOOD FOR THE SOUL – Halibut in Artichoke and Tomato Broth

Recipe by CHEF BEVERLY LEE
Serves 4

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets

¼ teaspoon salt, plus more for seasoning fish

¼ teaspoon freshly ground pepper,
plus more for seasoning fish

2 shallots, sliced into thin rounds

2 teaspoons garlic, minced

1 pound fresh artichokes, cleaned,
quartered and blanched

½ cup white wine

1½ cups chicken broth

6 Roma tomatoes, chopped or one
4½ ounce can diced tomatoes

½ teaspoon thyme powder

1 tablespoon unsalted butter

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish in a skillet or on a grill pan until cooked through, about 4 minutes per side depending on thickness. Set aside.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until slightly golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes, thyme and ¼ teaspoon each of salt and pepper. Bring to a simmer. Add the butter and stir to melt. Place the halibut in the artichoke-tomato broth to warm, about 1-2 minutes.
Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

*Halibut can be substituted with four 5-ounce chicken breasts or boneless, skinless thighs.