| 1 |
Cut the fish into pieces about 7.5 cm/3 in long. Heat the stock in a saucepan until just on simmering point. Add the fish and simmer, uncovered, for about 10-15 minutes, until the fish flakes when tested with a knife point. Remove the fish with a slotted spoon to a dish, cover with foil and keep warm. |
| 2 |
Boil the stock until reduced by one-third, strain through a fine sieve and return to the pan over a low heat. |
| 3 |
Beat the egg yolks in a bowl until pale. Gradually add 225 ml/8 fl oz aioli. Beat in a ladleful of stock. Remove the pan of stock from the heat and pour in the egg and aioli mixture, stirring constantly with a wooden spoon. Return to a medium heat and continue stirring until the soup thickens a little and just coats the back of a spoon. Do not boil or the egg mixture will curdle. (If this does happen, remove from the heat and beat in a little cold water using a balloon whisk.) |
| 4 |
Warm the soup bowls and a serving dish. Place two slices of toast in each soup bowl. Top with a piece of fish and pour in the soup. Serve the remaining aioli in a separate dish and the remaining fish on the warm serving dish. |
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