Ingredients

Method

• 1 leek
• 1 stick celery
• 1 small fennel bulb
• 3 T olive oil
• 500 ml liquid vegetable stock
• 250 g kingklip or monkfish, filleted and cubed
• 2 free-range eggs
• 4 T lemon juice
• sea salt and freshly ground black pepper
• fennel fronds, to garnish

Method

Ingredients

Wash and trim the vegetables. Chop very finely, then cook gently in the heated oil until soft but still pale. Pour in the stock, then blend until smooth.

Return the soup to the stove and bring to a simmer. Add the fish and reduce the heat to low and poach gently for 5 minutes, or until just cooked.

Blend the eggs and lemon juice until frothy. Whisk into the soup until slightly thickened and warmed through.

Take care not to overheat the eggs otherwise they’ll curdle. Season to taste and garnish with fennel fronds.

Cook’s note: Use a mixture of peeled prawns and thinly sliced calamari instead of, or in addition to, fish.