- Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.
- The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.
- Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.
- Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.
- 2 x 170g portions of skinless, boneless halibut fillets
- 100ml white wine
- 1 rosemary sprig
- 1 banana shallot, sliced
- 300ml chicken stock
- 500g ripe tomatoes
- 300g mixed tomatoes (cut into different shapes and sizes)
- 50ml rapeseed oil
- 2 garlic cloves, thinly sliced
- 2 spring onions, thinly sliced
- 50g pre-blanched and podded broad beans (100g pre-podded weight)