Belgian Fish Waterzooi

Step 1

Cut the leeks lengthwise from root to tip, then lay each half flat and slice crosswise into 0.5-inch-wide pieces, creating half-moon shapes about as thick as a pencil.

Step 2

Cut the carrots at a slight angle into 0.25-inch-thick slices, like roof tiles, so they cook quickly and look elegant.

Step 3

Cut the celery stalks crosswise into 0.5-inch pieces, roughly the size of your pinky finger width.

Step 4

Pat the fish fillets dry with paper towels, then cut them into 2-inch chunks, removing any small bones you feel with your fingers.

Step 5

Melt 3 tablespoons of butter in a large pot over medium heat until it foams and the foam subsides, about 1 minute.

Step 6

Add the leeks, carrots, and celery to the melted butter; stir once every 30 seconds until the vegetables soften slightly and the leeks turn translucent, about 4 minutes.

Step 7

Pour in 4 cups of stock and raise the heat to medium-high until small bubbles break at the surface continuously, about 4 minutes.

Step 8

Reduce heat to medium-low so the liquid barely simmers, then gently place the fish chunks into the broth.

Step 9

Cook until the fish flakes easily when pressed with a fork and turns opaque throughout, about 6 minutes.

Step 10

Pour the cream into a small bowl, then whisk in the 2 egg yolks until completely blended and uniform in color.

Step 11

Slowly pour the cream mixture into the simmering pot while stirring gently with a wooden spoon to prevent the eggs from scrambling, about 1 minute.

Step 12

Continue stirring gently over medium-low heat until the broth thickens slightly and coats the back of a spoon, about 2 minutes.

Step 13

Taste the stew and sprinkle in salt and pepper a little at a time until it tastes savory and balanced to you.

Step 14

Ladle the stew into four deep bowls, dividing the fish and vegetables evenly, then scatter fresh parsley or dill over each bowl.