3 New Mexican chiles
6 to 7 Thai bird chiles
3 ancho chiles
2 cups dried porcinis
2 whole heads garlic
3 red onions, skins on, halved
3 stalks lemongrass, bruised with a knife
2 tablespoons peppercorns
3 bay leaves
1 (750-ml) bottle white wine
Reserved bones, head and tail from 1 (30 to 40-pound) pacific halibut, chopped into large chunks
Cold water, to cover
About 1 quart scraped halibut bits, placed in a bowl over an ice bath to keep cold
2 egg whites
3 to 4 ounces heavy cream, chilled, plus more as needed
2 to 3 kaffir lime leaves
4 whole star anise
1 cinnamon stick
4 blue foot mushrooms, stems and tops thinly sliced
2 tablespoons freshly picked chervil leaves
1 Fresno chile, thinly sliced into rounds
Zest of 1 lime
You can easily make this in smaller portions, just reduce the amount of ingredients used
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