French Fish Stew

Name: French Fish Stew
Ingredients: 30 g butter; 60 g shallots, finely diced; 2 cloves garlic, finely chopped; 200 ml white wine; 500 ml fish stock; 1/4 bunch thyme, chopped; 2 None bay leaves; 2 None cloves; 2 tbsp oil; 150 g mushrooms, diced; 8 large prawns, cleaned; 100 g celery, finely diced; 100 g carrot, finely diced; 250 g creme fraiche; 2 medium egg yolks; 1 kg white fish, cubed

16 ingredients

4 steps

Ingredients

30 g butter
60 g shallots, finely diced
2 cloves garlic, finely chopped
200 ml white wine
500 ml fish stock
1/4 bunch thyme, chopped
2 None bay leaves
2 None cloves
2 tbsp oil
150 g mushrooms, diced
8 large prawns, cleaned
100 g celery, finely diced
100 g carrot, finely diced
250 g creme fraiche
2 medium egg yolks
1 kg white fish, cubed

Directions

1

Heat the butter in a saucepan and saute the shallots and garlic for 2-3 minutes. Pour in the white wine, fish stock, thyme, bay leaf and cloves and simmer for about 10 minutes.
2

Heat 1 tbsp oil in a frying pan and saute the mushrooms for 4-5 minutes. Season with salt and pepper then set aside. Heat another tbsp oil in the frying pan and fry the shrimps for 3-4 minutes, season with salt and pepper then set aside.
3

Bring the sauce to a boil and add the celery and carrots. Stir in the creme fraiche, season with salt and pepper then remove from the heat.
4

Quickly whisk the egg yolks then stir into the sauce, stirring for about 2 minutes. Add the fish, prawns and mushrooms and allow to sit for about 5 minutes, to cook the fish, before serving in deep dishes.