4 medallions (5 cm / 2 in thick) of conger eel, kingclip or other white fish
250 g (8 oz) shrimp and scallops or mussels
1 egg yolk
½ cup fresh cream
2 tbsp parsley, finely chopped
Step 1 – Heat oil and paprika in a frying pan and cook onion until soft. Add tomato, bay leaf, parsley, wine, water, milk, salt and pepper.
Step 2 – Bring to a boil, then reduce to a simmer. Cook for 30 minutes.
Step 3 – Add fish and seafood and continue to simmer until the fish is cooked.
Step 4 – Beat the egg yolk and cream in a small bowl.
Step 5 – Add a little broth to the yolk mixture to stop it from curdling, then add the mixture to the saucepan. Continue to simmer without letting the broth boil.
Step 6 – Serve the stew immediately, sprinkled with chopped parsley.