Ingredients
* 1 pint fish stock
* 4 oz unsalted butter, cut into small pieces
* 4 halibut steaks, about 6 oz each
* 1 tablespoon Pernod?
* 4 shallots, chopped finely
* Salt and pepper
* 4 fl oz white wine
* 1 tablespoon white wine vinegar

Directions:

Place the stock in a wide shallow pan and bring to a simmer. Slide in the fish, cover and poach for 6-8 minutes until the fish is tender. Remove from the heat and keep the fish warm in the liquid while preparing the sauce.

Place the shallots in a small pan with the wine vinegar. Boil until only a tablespoon of liquid remains. Remove the pan from the heat. Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod?, salt and pepper, and a tablespoon of fish cooking liquid.

Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve.

Yields 4 servings.