Poached John Dory with rice noodles and broccoli

Method

1. Heat the olive oil in a large saucepan. Add the onions, leek and fennel, and gently fry over low heat for 10 minutes, until softened but not coloured.

2. Pour over the white wine and let it bubble away for 3-4 minutes.

3. Add the fish trimmings, peppercorns, lemon juice and the water. Bring to the boil then reduce the heat and simmer gently for 50 minutes, skimming off any scum that rises to the surface.

4. Strain the stock through a fine sieve into a separate pan. Bring to the boil and add the noodles. Simmer for 1 minute, separating the noodles with chopsticks.

5. Strain stock into another pan, reserving the noodles.

6. Bring the stock to the boil. Drop in the fish fillets and simmer for 2 minutes. Add the broccoli florets and simmer for a further 2-3 minutes until just tender.

7. While the fish is cooking, heat a wok until hot and smoking. Add the vegetable and sesame oils, the sliced broccoli stalks and chilli. Stir-fry for 1 minute. Stir in the soy and fish sauces then toss in the drained noodles. Toss and stir for another minute or so, until the noodles are heated through.

8. Spoon a pile of noodles into the centre of warmed serving plates. Top with a couple of pieces of fish. Arrange the broccoli around the edge, and drizzle over any pan juices.

Cooks Notes:
Ask your fishmonger to skin and fillet the fish. Be sure to keep the skin, head and bones for the stock.

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Ingredients

3 tbsp Olive oil
2 large Onions, finely chopped
1 leek, trimmed and finely chopped
1 large fennel bulb, trimmed and finely chopped
150ml White wine
2 whole John Dory, about 900g each, skinned and filleted (skin and bones retained)
4-5 Black peppercorns
A good squeeze of lemon juice
2.5 ltr water
200g Rice noodles
2 tsp vegetable oil
1 tsp Sesame oil
225g Broccoli, florets separated, stalks thinly sliced
1 fresh red chilli, deseeded and finely chopped
2 tbsp Soy sauce
1 tbsp Fish Sauce

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