Tags: French, fish, soup
. Serves 8. 25 steps
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.
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
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