(Apic. 4, 2, 27) Ingredients:
Instructions:
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Fillet the fish and add these to a pot before topping with fish stock, wine, olive oil, liquamen and the leek. Bring this mixture to a boil, cover and simmer over a low heat for about 10 minutes.
Meanwhile grind the coriander, pepper and lovage in a pestle and mortar. Add the oregano and mix to a paste. Add these seasonings to the stew and simmer for a further five minutes.
Beat the egg yolks together and add this little by little to the stew to thicken it. Simmer the mixture for a further ten minutes then serve with a sprinkling of ground pepper.