This is really good
The idea is frankly odd – neither fish nor fowl as far as the soup is concerned. But I have seen several shallow ponds of ‘soup’ prepared on cookery shows, so I had the idea of making a fish curry-come-soup.
The final dish has the potential for a very good presentation – it will look like an attractive archipelago of halibut and braised vegetables rising out of a ochre sea. Use a large shallow pasta bowl for maximum impact.
The main pleasure of this dish is that it’s very easy to eat and digest. It’s not too spicy – either in the hot sense or the rich and intense curry sense. In fact it’s quite soothing. The second part is the halibut: what an amazing fish. Use thick pieces so that they will still be tender and juicy. Do try to source this if you can. It’s expensive but worth it. Splash-out, I can confidently say that it will seem as though you’re eating in a restaurant.