4 servings

6 oz. halibut filets

16 oz. tomato juice

6 oz. sweet white wine

1 clove garlic, sliced

1 fennel bulb, julienned

zest of 1 lemon

8 cups uncooked spinach

1 tablespoon salt

1 tablespoon sugar

Season halibut filets with salt and pepper. Place tomato juice, wine, zest, fennel, salt and sugar in a deep pan, wide enough to hold filets. Bring to a boil, reduce heat and simmer for three minutes. Add halibut and cover. Cook over low heat, 12-15 minutes, or until fish is just cooked through.

Remove filets from pan with slotted spatula and keep warm. Raise heat to medium and add spinach to pan. Stir and turn continuously until spinach is just wilted. Adjust seasoning. Place a mound of spinach in four shallow bowls. Top with fish. Pour remaining broth over.