French Fish Stew

Name: French Fish Stew
Ingredients: 2 1/8 tablespoons butter; 6 tablespoons shallots finely diced; 2 cloves garlic finely chopped; 7/8 cup white wine; 2 1/8 cups fish stock; 1/4 bunch thyme chopped; 2 bay leaves; 2 cloves; 2 tablespoons oil; 1 9/16 cups mushrooms diced; 8 prawns large, cleaned; 7/8 cup celery finely diced; 15/16 cup carrot finely diced; 1 1/16 cups creme fraiche; 2 egg yolks medium; 2 1/4 pounds white fish cubed

16 ingredients

4 steps

Ingredients

2 1/8 tablespoons butter
6 tablespoons shallots finely diced
2 cloves garlic finely chopped
7/8 cup white wine
2 1/8 cups fish stock
1/4 bunch thyme chopped
2 bay leaves
2 cloves
2 tablespoons oil
1 9/16 cups mushrooms diced
8 prawns large, cleaned
7/8 cup celery finely diced
15/16 cup carrot finely diced
1 1/16 cups creme fraiche
2 egg yolks medium
2 1/4 pounds 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.