Fish Stew

Autor: Inacap

INGREDIENTES

• 2 tbsp oil
• 2 onions, sliced lengthwise
• 1 tsp paprika
• 1 tomato, peeled, seeded and chopped
• 1 bay leaf
• 3 sprigs parsley
• 1 cup dry white wine
• 1 cup water
• ½ cup milk
• Salt and pepper to taste
• 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

INSTRUCCIONES

• 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.