Cooking
Instructions

1. Pour the chicken broth into a 2 ½ qt. saucepan and bring to a simmer. Add ginger, tea bags and the rind of half a lemon. Continue to simmer on low for 10 minutes. Remove from heat, cover and allow flavors to infuse.
2. Cut fennel bulb vertically in 1/8” thick slices and the leeks in 1/8” rounds. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Cook the leeks and the fennel until slightly tender, about 5-7 minutes. Season with salt and pepper. Keep warm.
3. Meanwhile, preheat oven to 400°F. Brush some olive oil on a baking sheet. Place halibut fillets on the sheet pan, squeeze some lemon juice on top and season with salt and lemon pepper. Slice a lemon in thin slices and place a few slices on top of each halibut fillet. Roast in the oven for 10 minutes.*
4. To Serve: Place halibut filets in four individual shallow soup bowls. Add cooked fennel and leeks, and a ladle of simmering broth. Garnish with fennel sprigs and serve. *USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F