Melt 2 tablespoons butter in a medium saucepan. Add fennel bulb and next 4 ingredients; sauté over medium heat 3 minutes or until tender. Remove fennel mixture with a slotted spoon, and set aside.
Combine 3/4 cup water and bouillon cube in same pan, stirring until dissolved. Add tomato and wine; bring to a boil. Reduce heat to medium-high, and cook 10 to 12 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a small bowl, discarding solids.
Return sauce to pan; stir in whipping cream. Cook over medium heat 8 minutes or until reduced by half. Remove from heat; gradually stir in 1/2 cup butter. Stir in reserved fennel mixture. Set aside, keeping warm.
Sprinkle fillets evenly with kosher salt and pepper. Heat oil in a large nonstick skillet over medium-high heat; add fish. Cook, skin side up, 4 minutes or until lightly browned. Turn fish, and cook 4 additional minutes or until fish flakes with a fork. Set aside.
Melt 3 tablespoons butter in a small saucepan over medium heat. Stir in peas and next 3 ingredients; cook 2 minutes or until thoroughly heated.
Spoon fennel sauce evenly onto 4 serving plates, and top with halibut. Spoon pea mixture evenly over each fillet.