Gurnard Baked Rice and Aioli Recipe - Great British Chefs

Ingredients

• 1 gurnard, filleted and pin boned (ask your fishmonger to do this) – keep the bones and any trim for the stock
• 1 lemon, cut into wedges, to serve
• fresh parsley, chopped, to serve
• 1 pinch of paprika, to serve
• olive oil, for frying
• 1 onion, finely sliced
• 2 bay leaves
• 1 bulb of fennel, sliced
• 1 red chilli
• 2l fish stock, good quality
• 1 pinch of saffron
• sea salt
• freshly ground black pepper
• 2 egg yolks
• 1 lemon, juiced
• 1 garlic clove, finely grated
• 200ml of olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 green pepper, deseeded and diced
• 1 large tomato, ripe, diced
• 125ml of white wine
• 220g of bomba rice, or arborio rice