Egg & Fish Soup

Use hens eggs, not fish eggs - though a bit of caviar thrown in wouldn't go astray, mate.

3 hard boiled eggs; 
155g boneless white-fleshed fish;  
2 tablespoons dry white wine;  
3 3/4 cups fish stock;  
2 tablespoons chopped chives;  
freshly ground black pepper;  
salt.

Coarsely chop the eggs.   In a large saucepan put the fish stock, white wine and the flaked or chopped up fish.   Bring it to the boil and let it simmer for 3 or 4 minutes until the fish is just cooked.  Don't let it simmer too long or the fish will overcook.  Now, stir in the chopped up eggs and just let them heat through.   Add the salt and freshly ground black pepper.   Pour the soup into a large serving tureen and sprinkle with the chopped chives.