| fish stock |
| 2 tablespoons olive oil |
|
heat |
| 1 onion |
sliced |
|
stir over low-medium heat for 5 minutes or until vegetables are softened |
| 1 leek |
sliced |
| 2 carrots |
sliced |
| 2 sprigs thyme |
|
| 1 teaspoon fennel seeds |
|
| 1 dried bay leaf |
|
| 2cm wide strip orange rind |
|
| 1.5kg fish bones |
rinse, chop coarsely |
|
stir over medium heat for 2 minutes |
| 300ml dry white wine |
|
bring to the boil; add enough water to cover bones and vegetables, bring slowly to the boil; reduce heat to low and simmer for 20 minutes, skimming the surface regularly. |
| aioli |
| 4 egg yolks |
|
process in a food processor until smooth |
Season to taste with salt and pepper and extra lemon juice. Thin slightly with a little hot water if necessary. |
Cover closely with plastic wrap; refrigerate until needed |
| 1 1/2 tablespoons Dijon mustard |
|
| 2 tablespoons lemon juice |
|
| 6 cloves garlic |
finely chopped |
| 400ml olive oil |
|
with motor running, add in a slow steady stream |
| soup |
| 2kg fish fillets |
cut into 4–5cm pieces |
cook over low heat for 5 minutes or until just cooked |
Take out with a slotted spoon and transfer to a large plate; cover. |
Gently stir into soup, and serve |
| 1 litre stock |
bring to a simmer in a large saucepan |
reserve |
Stir continuously over low-medium heat until mixture thickens enough to coat the back of a spoon; do not boil |
| 8 yolks |
|
Lightly beat |
| 1 cup aioli |
|
|
whisk until smooth |
| 1/2 cup fish stock |
hot |
| 1 bunch chives |
finely chopped |