A Simple Fish Stew that Reminds You of France

• fillets of all or some of bass, red snapper, bream, conger eel and cod - quantity to preference
• 1 pint aioli

Dry and season the fillets of fish and poach them gently in the 4 pints of fish stock. Remove and place in a warm shallow bowl with the boiled potatoes.

Take half of the stock, add the double cream and heat through, stirring all the while. Then whisk in the aioli slowly over a low heat and cook until the consistency of thin custard is obtained -remove at once from heat.

Pour the