Ingredients

• 400g/14oz cod loin
• cut into 1.5cm/â…�in chunks
• 1 lemon
• zest only
• 1½ tbsp olive oil
• 1 garlic clove
• thinly sliced
• 1 large red onion
• thinly sliced
• 1 fennel bulb
• thinly sliced
• 1 carrot
• finely chopped
• 1 tsp mild curry powder
• ½ tsp paprika
• 1 400g tin chopped tomatoes
• drained
• 400ml/14fl oz Pino Grigio white wine
• 2 tsp caster sugar
• 250ml/9fl oz fish stock
• small bunch fresh dill
• finely chopped
• 200g/7oz raw king prawns
• deveined
• 20g/¾oz butter
• 15g/½oz finely chopped flatleaf parsley
• small bunch chives
• finely chopped
• freshly ground black pepper
• 2 free-range egg yolks
• 1 tbsp fresh lemon juice
• 250ml/9fl oz sunflower oil
• 1 garlic clove
• crushed
• salt and freshly ground black pepper

Directions

• Coat the cod with the lemon zest and a few turns of pepper and set aside.
• Heat the olive oil in a large saucepan over a medium heat. Sweat the garlic
• onion
• fennel and carrot for 10 minutes or until soft. Add the curry powder and paprika and fry for a further minute.
• Add the tomatoes
• white wine
• sugar
• stock and 2 tablespoons of the dill. Bring to the boil
• reduce the heat and simmer for 25 minutes.
• While the soup is simmering
• make the aioli by placing two egg yolks in a mini food processor. Add the lemon juice and blend together. Gradually add the oil
• drop by drop while blending
• for about 5 minutes or until it thickens. Add the garlic and season to taste.
• When the soup has been cooking for 25 minutes
• add the cod and simmer for 3 minutes. Season to taste.
• Meanwhile
• fry the prawns in the butter for 3 minutes
• or until pink and cooked through. Once cooked
• stir the prawns into the soup.
• To serve
• divide the soup between four bowls and garnish with the parsley
• chives
• dill and a dollop of the aïoli.