Ingredients for six

The Broth
The heads and bones of the fish to be poached
1 leek, finely sliced
6 cloves of garlic, peeled and chopped
2 onions, peeled and sliced
1 fennel bulb, sliced
2 strips dried orange peel

The Fish
5 lbs. mixed white fish cut into portions
Monkfish, halibut, cod,
2¼ mussels, cleaned and scraped
16 large tiger prawns

The Aioli
4 cloves of garlic, peeled and finely crushed
3 egg yolks
1 tsp. Dijon mustard
A pinch of sea salt flakes
1¼ - 1½ cups olive oil

18 large slices of baguette rubbed with garlic, toasted
A large bunch of flat leaf parsley, picked and sliced

Put the fish bones in the bottom of a large saucepan and top with the aromatics, cover the lot with water and bring it to the boil. Once boiled, lower the heat and skim off any solids that may have risen to the surface, simmer the broth gently for about half an hour.
During this time make the aioli by mixing the egg yolks, garlic, mustard and salt together then slowly trickle in the olive oil until you have a thick paste. Keep the aioli in a cool place until you need it. Strain the broth into a clean sauce pan and bring it back to the boil, add the fish and poach it for about 10-15 minutes at the lowest possible heat, add the tiger prawns after about 5 minutes. Transfer the fish and prawns to a heated dish then add the mussels to the broth, boil these as quickly as possible until they all open (discard any that don’t) then add these to the fish. Put a couple of ladles of the broth into a bowl and whisk in the aioli, remove the broth from the heat and whisk in the aioli, broth mixture quickly and making sure that it doesn’t curdle. Put the slices of baguette into the bottom of six soup bowls with the fish and on top and the thickened broth poured over the top.