Serves 4

4 5-6oz halibut fillets
1 large shallot (minced)
2 garlic cloves (minced)
2 red bell peppers (diced)
1 c mixed olives (pitted)
8 basil leaves (chopped)
8 caper berries
1 fennel bulb (diced)
1 tsp ground fennel seeds
½ c olive oil
1c white wine
1c vegetable broth
Juice from 1 lemon
2 sprigs of thyme
2tbsp chopped chives
Salt and pepper to taste

In a medium sauté pan warm 1 tbsp olive oil over medium heat. Add the shallots and garlic and cook without coloring for about 1 minute. Add the peppers and fennel and sauté for 3-4 minutes or until the vegetables are softened. Add the pitted olives, caper berries and basil to the vegetables and season with salt and pepper.

Pre-heat an oven to 350. Season the halibut fillets with salt, pepper and the ground fennel seeds. While the vegetables are cooking place the seasoned halibut filets in sauté pan large enough to fit the filets without touching. Drizzle 2 tbsp of the olive oil over the fish. Mix together the vegetable broth and white wine and add to the pan with the fish along with the thyme sprigs. Place a lid over the fish or a piece of parchment paper and place in a 350 degree oven. Cook the fish for 6-8 minutes depending on the thickness of the filets. When the filet flakes easily it is done.

Divide the vegetables into four warmed bowls. Place one filet on top of the vegetables in each bowl. Discard the thyme sprigs and season the reserved cooking broth with salt and pepper, lemon juice and garnish with the chopped chives. Spoon the broth over each filet and drizzle 1 tsp of olive oil over the fish. Serve immediately.

CLASSIC BISTRO POT DE CREME

Chop the chocolate into rough 1/2 inch pieces, or use good quality chocolate chips. Place the chocolate in a small bowl and set aside.

Separate the eggs and place the yolks in another small bowl. You can freeze the whites for another use.

Heat the cream and sugar in a small saucepan on medium heat until tiny bubbles appear at the edge of the pan. Gradually whisk half the hot cream into the yolks. Pour the yolk mixture back into the pan with the rest of the hot cream. Stirring constantly over medium-low heat, cook until thickened and steaming, a minute or two. Do not boil.

Immediately pour the hot mixture over the chocolate. Stir until the chocolate melts, and stir in the vanilla. Pass the mixture through a fine mesh strainer into a small pitcher or quart glass measuring cup. Divide evenly among six ramekins and chill two hours or more. Best served the day it's made.