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1
Prepare a medium-hot fire (450F) in a wood-fired grill.
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2
Combine the fennel seeds and olive oil to create a paste.
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3
Add the salt and pepper.
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4
Rub each fillet with the mixture and set aside at room temperature.
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5
To make the ragout, bring the white wine and stock to a low boil in a small nonreactive saucepan.
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6
Add the saffron threads, remove from the heat, and set aside.
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7
Melt 2 tablespoons of the butter in a large saute pan over medium heat.
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8
Add the shallots and saute until soft, about 3 minutes, then add the leeks and mushrooms and saute for 5 minutes.
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9
Add the thyme sprigs.
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10
Add the saffron liquid and stir to scrape up the browned bits from the bottom of the pan.
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11
Stir in the remaining 2 tablespoons butter, the fava beans, and carrots and cook over low heat for 5 to 7 minutes, until the favas and carrots are tender.
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12
Remove the thyme and add the parsley.
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13
Season to taste with salt and pepper.
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14
Set aside and keep warm.
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15
Oil the grill grids and add the halibut.
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16
Cover and cook on one side until the flesh is opaque throughout, 8 to 10 minutes.
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17
(With the lid closed, the delicate halibut does not need to be turned over and cooked on both sides.)
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18
Transfer to a warmed platter, grilled side up, surround with the ragout, and serve.
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19
Leeks add an incredible depth of flavor to homemade soups, but they are like sand traps.
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20
Trim off the root ends, then make two perpendicular cuts down the entire length of the dark green leaves.
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21
Swish the leeks in a bowl of warm water (I find that cold water makes the sand cling), separating the dark green leaves to expose any sand.
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22
Then chop them and swish around in a fresh bowl of water.
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23
Lift out chopped leeks with your fingers, allowing any sediment to sink to the bottom of the bowl
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24
Rather than the tedious three-step method of shelling, blanching, and peeling fava beans, try this time-saver from Paula Wolfert.
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25
Place unshelled fava beans in a steamer rack over boiling water; cover and cook until wilted, about 15 minutes.
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26
Remove from the steamer and let cool to the touch.
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27
Remove the pods, then remove the skin from each fava bean.
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28
If the beans will be cooked further, cut back a bit on the steaming time so the beans will be slightly undercooked when skinned.
