French Fish Stew - cooking recipe

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

Preparation

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.
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.
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.
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.