How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
3 tablespoons extra-virgin olive oil
1 tablespoon curry powder
2 scallions, white and light green parts only, thinly sliced
1 garlic clove, minced
Salt and freshly ground pepper
1 pound okra, sliced 1/4 inch thick
1 pint cherry tomatoes, halved
2 large ears of corn, kernels cut off
1 1/2 pounds halibut fillets
2 tablespoons water
3 tablespoons chopped celery leaves
2 tablespoons minced chives
Hot sauce, for serving (optional)
Heat the oil in a large skillet. Add the curry powder, scallions and garlic and season with salt and pepper. Cook over moderately high heat until fragrant, about 2 minutes. Add the okra and cook for 3 minutes. Add the tomatoes and cook until softened, about 4 minutes. Stir in the corn and cook for 2 minutes.
Set the fish on the vegetables and season with salt and pepper. Add the water to the skillet, cover and cook over moderate heat for 8 minutes, or until the halibut is cooked through. Transfer to plates, garnish with the celery leaves and chives and serve with hot sauce.