Gentse Waterzooi Vis (Ghent-Style Creamy Fish Stew)

• 40 g Unsalted butter
• 2 medium Leek
• 2 medium Carrot
• 2 pieces Celery
• 1 tsp Fine sea salt
• ½ tsp White pepper
• 900 ml Fish stock
• 500 g White fish fillet, skinless
• 200 g Prawns, peeled
• 2 Egg yolk
• 150 ml Double cream
• 1 medium Lemon
• 10 g Fresh parsley

1. Trim and wash the leek well, then slice it. Peel the carrots and slice them into thin rounds; slice the celery. Cut the fish into large bite-size pieces and check for any bones.
2. Melt the butter in a large pot over a medium heat. Add the leek, carrot and celery with the salt and white pepper, then cook for 8 to 10 minutes until softened but not coloured, stirring regularly.
3. Pour in the fish stock and bring to a gentle simmer. Cook for 10 minutes until the vegetables are tender and the broth tastes sweet and savoury.
4. Lower the heat so the liquid is barely simmering, then slide in the fish pieces. Poach for 4 to 6 minutes until the fish is just opaque and flakes easily.
5. Add the prawns and cook for 1 to 2 minutes until they are just pink and warmed through. Use a ladle to lift the fish and prawns into warm bowls, leaving the broth in the pot.
6. In a bowl, whisk the egg yolks with the double cream. Off the heat, whisk in a ladleful of hot broth to temper, then whisk the mixture back into the pot; warm very gently for 2 to 3 minutes until lightly thickened, without boiling.
7. Finely chop the parsley and squeeze in a little lemon juice, tasting as you go. Ladle the creamy broth over the fish and prawns, then finish with the parsley and a final squeeze of lemon if needed.

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