¼ cup extra virgin olive oil
3 whole shallots, sliced
2 cloves garlic, sliced thin
2 Calabrian chiles (or other hot Italian chile), sliced thin
½ bulb of fennel, sliced thin
3 tablespoons high quality tomato paste
1 cup Albariño (an aromatic white wine from
northwestern Spain)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup seawater or salted tap water
1 pound local halibut, cut into 1-inch cubes
¼ bunch flat leaf parsley, chopped
1 tablespoon oregano, chopped

Heat a heavy-bottomed skillet and add olive oil. When oil is hot, add the shallots, fennel, chiles, and garlic. Sauté 4 minutes until soft and lightly caramelized. Add the tomato paste, cumin, and coriander, sauté 1 minute more, and then add the Albariño wine and cook approximately 2 minutes until the alcohol is cooked out. Add the seawater and simmer on low heat for 6 minutes, until all the flavors start to come together. Add the halibut and cook for 2 minutes until cooked through. Add the parsley and oregano. Serve in shallow serving bowl and finish with a drizzle of high quality olive oil. Serves 2–4.