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.

For the soup:

1 lb quartered ripe tomatoes
1/2 c sliced carrots
1/2 c sliced celery
1 c dices onion
4 cloves chopped garlic
1 spring of thyme
1 bay leaf
1 c chicken stock
1/4 c olive oil
1 c heavy cream (optional)

Warm the olive oil in a stainless steel pot over medium heat. Add in the onion, carrot, celery and garlic, season with salt and pepper, and cook about 4-5 minutes until softened. Add in the tomatoes and cook an additional 5 minutes until the tomatoes start to break down. Pour the chicken stock into the pan and add the thyme and bay leaf. Bring to a simmer and cook for 15 minutes more. Remove the thyme and bay leaf, and the heavy cream and puree until smooth with a blender. Adjust the seasoning with salt and pepper.

For the garnish:

1/2 lb shrimp
4 springs of thyme
2 bay leaves
1 c quartered cherry tomatoes
1 tbsp chopped chives
1 tbsp chopped Italian parsley
1 seeded and diced jalapeno
1/4 c + 1 tbsp olive oil
1 tsp sherry vinegar
Dash of Tabasco

Peel and devein the shrimp. Toss the shrimp in a mixing bowl with the ¼ c of olive oil, thyme, bay leaves and salt and pepper. Transfer to a sheet pan and roast in the oven at 350 degrees until the shrimp are cooked through. Discard the thyme and bay leaves. Toss the shrimp in a mixing bowl with the remaining ingredients and season with salt and pepper.

Divide the soup into four warmed soup bowls. Spoon the garnish in the center of the bowls and enjoy! Additional Note: This soup is also exceilent served cold!