Poached Halibut with Fennel & Chanterelle Sauce Serves 4 1 stick butter (8 tablespoons) 1 1/4 pound chanterelles, cleaned and left whole 1 bulb fennel, sliced (reserve fronds) 1/2 cup cognac 1 cup madeira 1 tablespoons concentrated fish stock (one cup fish stock or clam juice reduced to about 3 tablespoons) 1 cup chicken stock 1 1/2 cup heavy cream 4 halibut fillets 1/3 cup white wine 2/3 cup water 1. Melt butter in a pot over medium heat. Add mushrooms and fennel and stew for 30 minutes, stirring occasionally. 2. Add cognac, madeira, fish stock concentrate, chicken stock and cream. Bring to a boil, then reduce heat and simmer to reduce to about half (about 30 minutes). 3. Chop 1/2 cup of the fennel fronds and add to sauce. Add salt to taste and a splash of cognac, if desired. 4. Poach halibut in the water and wine, covered at a bare simmer until done, about 10 minutes. Lay fish on a clean dish cloth and pat dry. Serve fish with sauce.