Pan-fried halibut with soppressata and fennel

Ingredients:

• 4 halibut fillets, 170g each, skinless
• 2 tbsp olive oil + extra for drizzling
• 110 g soppressata, cut into 0.5 cm cubes (about 1 cup)
• 1 fennel root, very thinly sliced ​​(about 2 cups), greens trimmed and set aside
• 1 cup grape tomatoes, halved
• 1/4 cup pickled jalapeno pepper brine
• 2 tablespoons coarsely chopped pickled jalapeño peppers
• 3 tablespoons unsalted butter
• 3 tablespoons of vegetable oil
• Crustless bread, for serving

Preparation:

1. Heat olive oil in a large skillet over medium-high heat. Add the soppressata and cook until golden brown around the edges, 3 to 5 minutes.
   
   Using a slotted spoon, transfer the sausage to a plate lined with paper towels.
2. Add the fennel to the skillet and cook until softened and lightly browned, 4-6 minutes. Add the toasted soppressata, tomatoes, jalapeño brine, pickled jalapeños, and 2 cups water. Cook until the liquid has reduced by almost half and the tomatoes are beginning to soften, about 5 minutes.
   
   Stir in the butter. Turn off the heat and cover the pan with a lid.
3. In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Season the halibut generously with salt and pepper. When the oil just begins to smoke, carefully place 2 fish fillets in the skillet and fry on both sides until golden brown, about 5 minutes.
4. Transfer the fish to a large plate. Fry the remaining fillets, adding the remaining vegetable oil if necessary.
5. For servingDivide the soppressata and broth mixture evenly among 4 shallow bowls. Top with the fish, drizzle with olive oil, and sprinkle with fennel. Serve with crusty bread, if desired.