serves 4

• 1 pound California Halibut, cut into   uniform pieces
• 1 quart fish stock or chicken stock
• 1/2 bottle dry white wine
• 1 carrot, chopped
• 1 stock celery, chopped
• 1/2 cup Kalamata olives
• 1 basket of multi-colored baby tomatoes |
• 1 leek, sliced
• juice of 1/4 lemon
• 1/2 shallot, diced
• 1/4 cup chopped onion
• 4 cloves garlic, chopped
• 1/2 cup olive oil
• 1/2 cup snow peas
• 1/4 cup fava beans
• 1 tablespoon thyme
• 1/2 cup chopped Italian parsley
• 1 tablespoon red wine vinegar
• dash red pepper flakes

Cut halibut into uniform pieces and set aside. In a large, deep skillet or sauce pan, combine remaining ingredients. Bring to a simmer and continue cooking for about 15 minutes. Add halibut and poach until fish is just firm and flesh turns opaque. Serve in bowls. garnish with fresh garlic mayonnaise.