Poached Halibut with Warm Bacon Vinaigrette

Ingredients

• 1  bay leaf 
• 0.1 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 1 cup celery chopped
• 2 teaspoons dijon mustard 
• 1.5 teaspoons olive oil extravirgin
• 1 cup chicken broth fat-free low-sodium,
• 2 ounce bread french toasted
• 6  garlic cloves peeled
• 24 ounce pacific halibut filets 
• 3 cups leek chopped
• 2 teaspoons maple syrup 
• 3 tablespoons red wine vinegar divided
• 0.3 teaspoon salt 
• 3 tablespoons shallots finely chopped
• 2 slices center-cut bacon 
• 2 cups water 
• 1 cup white wine 

Equipment

• bowl
• frying pan
• slotted spoon
• dutch oven
• colander

Directions

1. Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain mixture through a colander over a bowl, reserving broth and vegetable mixture. Return broth to pan; bring to a simmer.
2. Add fish to pan. Cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Remove fish from cooking liquid using a slotted spoon; reserve 1 cup plus 2 tablespoons cooking liquid. Discard remaining cooking liquid.
4. Cook bacon in a large nonstick skillet over medium heat until crisp.
5. Remove bacon from pan; crumble.
6. Add shallots to drippings in pan; saut 1 minute or until tender, stirring constantly. Stir in 2 tablespoons vinegar and mustard; cook 1 minute, stirring occasionally. Stir in 2 tablespoons reserved cooking liquid, remaining 1 tablespoon vinegar, syrup, oil, salt, and pepper; cook 30 seconds, stirring occasionally. Stir in bacon.
7. Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with 1/4 cup remaining cooking liquid.
8. Place 1 bread slice and 1 fish fillet in each serving.
9. Drizzle each serving with about 1 tablespoon bacon mixture.
10. Garnish with parsley sprigs, if desired.