1 lb of fresh halibut cut into 2 inch pieces

3 tbs olive oil

2 fennel bulb cut into ½ inch wedges

1 cauliflower in small florets

1 dried bay leaf

4 sprigs of fresh thyme

¼ cup fresh parsley leaves (chopped)

1 yellow onion diced

2 cups of dry white wine

4 cups of seafood stock

4 tbs of @eatthisyum Tomato Jalapeno Marmalade


In a large oven proof sauté pan, heat oil over medium-high heat. Sauté onions, cauliflower and fennel until golden brown (about 10 minutes.) Add fish stock, wine, bay leaf and thyme. Bring to a simmer.

Add fish cubes and cook in the oven at 375 degrees until the fish is firm to the touch, with a slight give in the center. (About 8 minutes)

Spoon into serving bowls spoon over 1 tbs of ETY Tomato Jalapeno Marmalade, garnish with parsley. Enjoy!