Geoffrey Zakarian Recipes | Halibut Poached in Olive Oil with Braised Fennel and Tomato-Orange Marma

Ingredients

• ½ teaspoon cumin seeds
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 1 ½ tablespoon anise seeds
• 4 cups extra-virgin olive oil
• 2 sprigs thyme
• 1 fresh bay leaf
• 1 piece star anise
• 1 head of garlic, halved crosswise
• 4 shallots, sliced thin
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 large or 3 small bulbs fennel, washed and trimmed
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt
• ½ teaspoon freshly ground white pepper
• ⅓ cup dry white wine
• 1½ cups chicken stock (homemade or low-sodium canned)
• 3 medium navel oranges
• 3 tablespoons extra-virgin olive oil
• 4 large ripe beefsteak tomatoes, peeled, seeded, and diced
• Kosher salt
• freshly ground black pepper
• 30 pitted niçoise olives, plus additional for garnish