Poached Halibut With Warm Bacon Vinaigrette

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3 cups chopped leek

2 cups water

1 cup chopped carrot

1 cup chopped celery

1 cup white wine

1 cup low-sodium, fat-free chicken broth

6 garlic cloves, peeled

1 bay leaf

4 (6-ounce) halibut fillets, skinned

2 slices center-cut bacon

3 tablespoons finely chopped shallots

3 tablespoons red wine vinegar, divided

2 teaspoons Dijon mustard

2 teaspoons maple syrup

1 1/2 teaspoons extravirgin olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 (1/2-ounce) slices French bread, toasted

Parsley sprigs (optional)

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