Poached Halibut
Serves 4

2 lbs fresh halibut cut in four portions
Bones & Head of Halibut (ask butcher)
4 oz. Pernod (french anise liquor)
4 oz viognier
1/2 lb snow peas
2 cups red rice uncooked
pinch saffron
salt and pepper to taste

Procedure:

Rinse halibut bones and cover with cold water. Bring to a simmer. let simmer 10 minutes. Turn off heat. Strain fish stock through cheesecloth. Cook rice according to package directions. Season with salt and pepper. Keep warm. Put pernod, viognier and saffron in pan large enough to hold halibut. Bring to a boil. Add seasoned fish and enough fish stock to cover. Gently simmer until done (opaque, firm to touch). Save Liquid. Place rice in large serving bowls. Gently place halibut in each bowl. Cook snow peas lightly in liqiuid. Season liquid with salt and pepper. Pour some liquid over fish and rice. Arrange snow peas around fish. Enjoy!