Oven-Braised Halibut Provençale

Name: Oven-Braised Halibut Provençale
Yield: 4 Servings
Ingredients: 1 1/2 pounds halibut, cut tinto 2-inch chunks; 1 tablespoon olive oil; 1 garlic clove, minced; 1/3 teaspoon dried crushed red pepper; 2 shallots, sliced; 1 fennel bulb, coarsely chopped (1 cup); 1 14 1/2-ounce can diced tomatoes with balsamic vinegar, basil, and olive oil; 1 8-ounce bottle clam juice; 10 Kalamata olives, pitted, quartered; 2 tablespoons chopped fresh basil

By Brooke Dojny and Melanie Barnard

August 31, 2004

Recipe notes