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Calories
Preparation
1 Hour
Author
InacapIngredients
- 2 tablespoons oil
- 2 onions, cut into feathers
- 1 teaspoon chili color
- 1 peeled, seeded and chopped tomatoes
- 1 bay leaf
- 3 sprigs of parsley
- 1 cup dry white wine
- 1 cup of water
- ½ cup milk
- Salt to taste
- Pepper to taste
- 4 medallions (5 cm thick) of conger eel or another white fish
- 250 g of shrimps and oysters or mussels
- 1 egg yolk
- ½ cup fresh cream
- 2 tablespoons finely chopped parsley.
Instructions
- Step 1 - In a large pot heat oil with chili and sauté the onion until soft. Add tomato, bay leaf, parsley, wine, water and milk. Season with salt and pepper.
- Step 2 - Bring broth to a boil and reduce heat. Cook for 30 minutes.
- Step 3 - Add the fish pieces and shrimp, continue cooking over low heat for 15 minutes or the fish is cooked.
- Step 4 - Separately, whip the cream with the egg yolk in a small bowl.
- Step 5 - Pour a little of the broth to the yolk mixture and then return this mixture to the pot, this to prevent the yolk from curdling. Continue cooking over low heat without letting the broth boil.
- Step 6 - Serve the broth immediately, garnished with chopped parsley.
