poached halibut

 ingredients

• 1 lb halibut fillet, or other flaky white fish

• 1 onion, minced

• 1 fennel bulb, thinly sliced, fronds saved for garnish

• 2 T red curry paste (more if you like it really spicy)

• 1 T grated or pureed ginger

• 1/2 cup coconut milk

• 1/2 cup chicken stock

• 1 cup canned, diced tomatoes

• 1 tsp fish sauce

• 10-12 cherry tomatoes, halved

• juice of half a lime, plus lime wedges for serving

• fresh basil and cilantro for garnish (optional)

Heat 2 T of oil in a large sauce pan or saute pan over medium high heat. Add the onions and fennel and saute until onion is translucent. Add the curry paste and ginger, continue to cook for another minute, then add the stock, canned tomatoes, chicken stock, and fish sauce. Bring to a simmer.

Season your fish with a little salt and then gently lay it in the broth. (The broth should cover the fish. If it doesn’t, you can add a little more stock, coconut milk and/or tomatoes. ). Gently poach the fish, over a very low flame, until cooked through. For a 1 inch thick fillet, this will probably take 12-15 minutes, less for a thinner fish.

When the fish is done, gently place it on a plate and keep warm. Taste your broth and adjust your seasoning. It will probably need some salt, maybe more curry paste. Squeeze in some lime juice. Add the cherry tomatoes, fennel fronds and any fresh herbs you have.

Place fish in a bowl, ladle broth over it & serve. You might like to serve it over a bed of rice or some angel hair pasta.