Poached Halibut with Pistachio Soup

Ingredients

• 2 tablespoons / 30 ml olive oil
• 2⁄3 cup / 75 g onion, chopped
• 2 springs fresh thyme, chopped
• 1 each garlic clove
• ½ cup / 80 g pistachios, whole
• 4¼ cup / 1000 ml chicken broth
• Salt as needed
• Pepper as needed
• ¼ cup / 60 ml olive oil
• 1 cup / 120 g onion, diced
• ½ cup / 120 g butternut squash, peeled and diced
• 1⅓ cups / 120 g fennel, sliced
• ¾ cup / 120 g celery root, diced
• 2 2/3 cups / 120 g carrots, peeled and thickly sliced
• 2 cups, 1 tablespoon / 500 ml white wine
• 1 cup / 250 ml chicken stock
• 15 basil leaves
• 1 garlic clove, whole
• 2 tablespoons / 20 g potato, cooked
• ⅓ cup / 50 g pistachios, whole
• ½ cup / 100 ml extra virgin olive oil
• ½ lemon, juiced
• 1 pound / 500 g halibut filet, cut into cubes
• Extra virgin olive oil as needed