Braised Haddock with Leeks & Potato-Herb Raviolini*

1 Ib haddock, cut into 4 equal pieces
1 bunch leeks, sliced on diagonal into 1-inch pieces, soaked in warm water to clean thoroughly, and sautéed briefly to soften
1 each red, green, yellow peppers, roasted, peeled, and seeded
1/2 pt cherry tomatoes, halved
1/2 C white wine (or white vermouth)
1 to 2 C Lobster Stock
1 tsp chopped garlic
1/2 tsp fennel or anise seeds
Pinch hot red pepper flakes
1/2 tsp grated orange rind
24 Potato-Herb Raviolini, blanched

In a large sauté pan coated with cooking spray, sear the haddock. Remove fish from pan and drain off any fat in pan. To the pan add the sautéed leeks, the white wine, lobster stock, garlic, and fennel seed. Simmer for 5 minutes to combine the flavors. Add the seared fish and the halved cherry tomatoes; simmer for 5 to 7 minutes, until fish is cooked. Add the Potato-Herb Raviolini, the hot red pepper flakes, and the orange rind. Season with salt and pepper.