Fennel Pollen Halibut with Fennel & Leek Broth

In the past it was common to serve pottages on top of a piece of bread (or sop, hence soup). Here I have replaced the bread with a piece of pan fried halibut lightly dusted in fennel pollen. Brian and Margaret of the Cornish Saffron Company produce fennel pollen as well as saffron and suggested using it with pan fried fish. This is a delicately spiced broth and wonderfully light. Feel free to use another white fish of your choice or even salmon fillets in place of the halibut. If you can’t