1 Tablespoon olive oil
1 medium onion, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
2 stalks celery, finely diced (about 1 cup)
4 cloves garlic, chopped (about 1 Tablespoon)
1/2 cup dry white wine
1 Tablespoon fresh thyme leaves*
4 cups low sodium chicken, fish or vegetable broth
2-1/2 to 3 cups extra virgin olive oil (enough to cover fish fillets)
4 Alaska Black Cod fillets (approx. 4 oz. each), fresh or thawed
Salt and pepper, to taste
Additional fresh herbs, for garnish
In a stockpot, sauté onion, red pepper and celery in 1 tablespoon olive oil until soft, about 5 minutes. Stir in garlic and continue cooking 5 minutes. Stir in wine and thyme. Add broth and cook 5 to 10 minutes, just until broth begins to reduce. Turn off heat, cover and keep warm.
While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy. Season Alaska Black Cod fillets with salt and pepper. Add fillets to oil, making sure the fillets are covered, adding additional oil, if needed. Turn up heat to medium; poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.
To serve, remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide herbed broth over fillets; garnish with fresh herbs.
*Substitute your favorite fresh herbs (parsley, basil, rosemary) for thyme, if desired.