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Fish Stew

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Ingredients
  Fish stock/Clam juice / water 1 Quart
  Firm fish 2 Pound, cut into 1 1/2 inch pieces
  Whole leek 2 , 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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Fish

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Average: 4.2 (17 votes)