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...