Ingredients
Equipment
Method
- Heat olive oil and butter in a large pot over medium heat.
- Add chopped onion, minced garlic, sliced carrots, and leek; sauté for about 5 minutes until softened.
- Sprinkle flour over the vegetables and stir continuously for a minute or two.
- Pour in the vegetable broth or fish stock, followed by the bouquet garni; bring to a boil and simmer for 10 minutes.
- Gently place cod chunks into the simmering broth and let cook for about 5 minutes.
- Add the shrimp and cook for another 3 minutes until they turn pink and opaque.
- In a small bowl, whisk together egg yolk, cream, and lemon juice; stir into the stew off the heat.
- Taste the stew and adjust seasoning; remove bouquet garni and serve, garnished with fresh parsley.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 80mgIron: 2mg
Notes
For the best flavor, use fresh, high-quality ingredients and don’t skip the lemon juice to balance richness. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently. For freezing, omit cream and shrimp initially, and add when reheating to maintain texture. Enjoy with crusty bread or steamed rice for a complete meal!
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