Halibut In Artichoke & Tomato Broth - cooking recipe

Ingredients

1 tablespoon olive oil
3 tablespoons olive oil
24 ounces halibut (6-ounce portions)
1/4 teaspoon salt
1/4 teaspoon pepper
2 shallots (sliced into thin rounds)
2 garlic cloves (minced)
1 lb artichoke (frozen, thawed)
1/2 cup white wine
1 1/2 cups chicken broth
14 1/2 ounces tomatoes (canned & diced)
1/2 teaspoon thyme (minced)

Preparation

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.
Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
Ladle the artichoke and tomato broth into shallow bowls.
Top with the grilled halibut. Serve immediately.