Begin by frying the onion gently in the olive oil for 5-10 minutes until it softens (not browns).

In the meantime, make the stock and warm it up in a saucepan. Once hot add the fish to poach for 5 minutes then set the fish to one side.

Add in the rice and wine to the onion once soft and stir until the wine has been soaked up.

Add the stock one ladle at a time, stirring now and again. Add another ladle as soon as the previous has been soaked up. This will take 20-25 minutes and the rice is done when its soft enough to eat but still remains a small amount of bite.

Fill another small saucepan with water and heat up to a simmer ready to poach the eggs.

Flake the fish and remove any skin and bones before adding to the rice along with the chives for the last 5 minutes of cooking.

If you are having extra veg on the side cook this now also.

Put the eggs on to poach for 2 minutes whilst you plate up. Top each portion with an egg, the runny yolk gives an extra creaminess to the dish.