Fish Stew Recipe
Ingredients
| 1 quart fish stock, clam juice or water | ||
| 2 pounds firm-fleshed fish, cut into 1 1/2-inch pieces | ||
| 2 whole leeks, sliced | ||
| Carrots | 2 , sliced | |
| Celery stalks | 2 , sliced | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Butter | 4 Tablespoon | |
Directions
Heat fish stock in a large saucepan over medium heat.
Add fish, vegetables and seasonings.
Reduce heat and simmer 15 minutes or until the vegetables are tender.
Melt butter in a small saucepan; whisk in flour until absorbed.
Stir in milk and egg yolk over
Add fish, vegetables and seasonings.
Reduce heat and simmer 15 minutes or until the vegetables are tender.
Melt butter in a small saucepan; whisk in flour until absorbed.
Stir in milk and egg yolk over
Chef
