Serves four
2 tbsp high-heat oil
1 brown onion, peeled and thinly sliced
1 red onion, peeled and thinly sliced
1 leek, washed and finely sliced
4 spring onions, sliced on a bias
55g American mustard
225ml red wine
4 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves
1.3 litres chicken stock
500g fish fillets, cut into thin strips (goujons)
3 tbsp curry powder
1 In a large saucepan heat the oil. Add brown and red onions with the leek and saute.
2 Add the spring onion, wilt, then add the mustard, red wine and Worcestershire sauce. Simmer for 10 minutes.
3 Add the thyme and stock, simmer for another 30 minutes until reduced by a quarter.
4 In a steamer, whisk the curry powder into the water, bring to the boil and steam the goujons for 3-5 minutes.
5 Put the sauted onions in heated bowls and place the fish on top. Pour in the soup liquid and serve.
By Paul JobinMore related recipes
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