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1
For the broth: Heat the oil in a medium saucepan over medium heat.
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2
Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes.
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3
Remove the bacon and reserve for the relish.
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4
Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes.
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5
Stir in the garlic and cook 30 seconds.
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6
Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil.
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7
Add the tomato puree to the broth and bring back to a boil.
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8
Cook until slightly reduced and thickened, about 10 minutes.
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9
For the potatoes: Preheat the oven to 400 degrees F.
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10
Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper.
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11
Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
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12
For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers.
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13
Season the fish on both sides with salt and pepper and cook until golden brown.
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14
Turn over, transfer to the oven, and cook until just cooked through, 8 minutes.
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15
Cut crosswise into 4 equal pieces.
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16
For the relish: Heat the oil in a small saute pan over medium heat.
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17
Add the reserved bacon and cook until golden brown.
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18
Add the garlic and red chile flakes and cook for 30 seconds.
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19
Stir in the parsley and transfer to a small bowl.
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20
To serve: Ladle the broth into 4 bowls.
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21
Place a piece of halibut in the center of the bowl.
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22
Arrange 3 potato halves around the fish and garnish with the bacon relish.
