French Fish Stew

• 2 1/8 tablespoons butter
• 6 tablespoons shallots finely diced
• 2 cloves garlic finely chopped
• 7/8 cup white wine
• 2 1/8 cups fish stock
• 1/4 bunch thyme chopped
• 2 bay leaves
• 2 cloves
• 2 tablespoons oil
• 1 9/16 cups mushrooms diced
• 8 prawns large, cleaned
• 7/8 cup celery finely diced
• 15/16 cup carrot finely diced
• 1 1/16 cups creme fraiche
• 2 egg yolks medium
• 2 1/4 pounds white fish cubed

1. Heat the butter in a saucepan and saute the shallots and garlic for 2-3 minutes. Pour in the white wine, fish stock, thyme, bay leaf and cloves and simmer for about 10 minutes.
2. Heat 1 tbsp oil in a frying pan and saute the mushrooms for 4-5 minutes. Season with salt and pepper then set aside. Heat another tbsp oil in the frying pan and fry the shrimps for 3-4 minutes, season with salt and pepper then set aside.
3. Bring the sauce to a boil and add the celery and carrots. Stir in the creme fraiche, season with salt and pepper then remove from the heat.
4. Quickly whisk the egg yolks then stir into the sauce, stirring for about 2 minutes. Add the fish, prawns and mushrooms and allow to sit for about 5 minutes, to cook the fish, before serving in deep dishes.

butter, shallots, garlic, white wine, fish stock, thyme, bay leaves, cloves, oil, mushrooms, prawns, celery, carrot, crueme fraueeche, egg yolks, white fish

Taken from www.yummly.com/recipe/French-Fish-Stew-1409672 (may not work)