Poached Halibut with Warm Bacon Vinaigrette

3 cups chopped leek
2 cups water
1 cup chopped carrot
1 cup chopped celery
1 cup white wine
1 cup chicken broth
6 garlic cloves, peeled
1 bay leaf
4 halibut fillets, skinned
2 slices center-cut bacon
3 tbsp. finely chopped shallots
3 tbsp. red wine vinegar
2 tsp. Dijon mustard
2 tsp. maple syrup
1½ tsp. olive oil
1/4 tsp. salt
4 slices French bread, toasted

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. Add fish to pan. Cook 8 minutes or
until fish flakes easily when tested with a fork or until desired degree of
doneness. Remove fish from cooking liquid using a slotted spoon; reserve
1 cup plus 2 tbsp. cooking liquid. Discard remaining cooking liquid.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove
bacon from pan; crumble. Add shallots to drippings in pan; sauté 1 minute
or until tender, stirring constantly. Stir in 2 tbsp. vinegar and mustard;
cook 1 minute, stirring occasionally. Stir in 2 tbsp. reserved cooking
liquid, remaining vinegar, syrup, oil, salt, and pepper; cook 30 seconds,
stirring occasionally. Stir in bacon.

Place about 3/4 cup vegetable mixture in each of 4 shallow bowls; top each with
1/4 cup remaining cooking liquid. Place 1 bread slice and 1 fish fillet in
each serving. Drizzle with bacon mixture.

4 servings