Poached salmon in a seafood broth with fennel and tomato

Serves 4

The stock:
1/3 cup/80 ml olive oil
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
1 tablespoon/15 ml orange zest
8 ripe tomatoes, skinned and chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped
1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprigs of thyme
4 cups/1 liter fish stock, heated

15 g/½ oz butter
2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
¼ cup/60 ml white wine
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 Norwegian salmon fillets, the skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced chopped
1 teaspoon/5 ml  Pernod
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fennel seeds and garlic until soft.  Add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme, and fish stock and bring to the boil.  Boil for 15 minutes, then remove from the heat and set aside.
In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic.  Deglaze the pan with the wine and reduce until half the wine has evaporated.  Add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
Strain the thoroughly and discard the solids. Add the liquid to the prepared stock.

In a saucepan big enough for the fish, prawns and broth. pour the prepared broth and bring to a gentle simmer.  Add the diced tomatoes and Pernod and, if desired, thicken slightly with the cornstarch. Let it simmer for a few minutes longer until slightly thickened, the add the  salmon to the broth.  Poach for about 4 minutes, then add the prawns and poach 4 minutes more or until you are satisfied that the prawns are cooked.  Check seasoning, then turn off the heat and prepare the serve.
For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running.  Continue until all the oil is incorporated. Check the seasoning.
(See the Glossary on the use of excess egg whites.)
This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls.  Carefully pour the broth around the salmon, add three prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.