Delicious (Belgian) fish stew || Dominique's kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt some butter on medium high heat.

Add 125g of mushrooms, sliced. Season with pepper and salt and fry a couple of minutes.

Remove from pan and keep the liquid for the sauce.

Heat 400 ml of fish stock (no boil).

Poach the fish for 1 minute and remove from the pot.

Let the stock come to the boil and reduce by half.

Make a roux: melt 40g of butter and add 40g of flour. Bake for 1 minute while stirring.

Add the reduced fish stock and the mushroom liquid.

Add the wine and the cream. When still too thick, add some milk.

Season with salt and pepper to taste.

Transfer the fish into a greased oven dish (I made 2 separate).

Add the mushrooms and a handful of fresh shrimps.

Cover with some shrimps and sprinkle some shredded cheese on top.

Into a pre-heated oven (200° C) for 20 minutes or until the cheese turns golden brown.

Cooking Techniques

Spice Level:

Allergens