Roasted Halibut With Wine-Braised Fennel

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3 tablespoons extra-virgin olive oil

3 fennel bulbs, cut through the cores into 1-inch-thick wedges

Salt and freshly ground black pepper

1/4 teaspoon crushed red pepper

1 cup plus 1 tablespoon dry white wine

1/4 cup water

2 bay leaves

1/4 cup golden raisins

1 small shallot, minced

One 2 1/2-pound skinless halibut or striped bass fillet

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