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Ingredients

• 3 cups chopped leek
• 2 cups water
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup white wine
• 1 cup low-sodium, fat-free chicken broth
• 6 garlic cloves, peeled
• 1 bay leaf
• 4 (6-ounce) halibut fillets, skinned
• 2 slices center-cut bacon
• 3 tablespoons finely chopped shallots
• 3 tablespoons red wine vinegar, divided
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 1 1/2 teaspoons extravirgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 (1/2-ounce) slices French bread, toasted
• Parsley sprigs (optional)

Description

This Recipe Uses Court-bouillon, A Flavorful Broth Often Employed To Poach Fish And Seafood. You Can Prepare The Broth Up To Three Days Ahead, Strain It, And Reheat Just Before Cooking The Fish. Reheat The Vegetable Mixture By Cooking It In The Broth For

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