👨‍🍳 조리법

1. 1

   In a separate pot, combine the fish pieces, chopped parsnips, chopped carrots, bay leaves, and 3 liters of water. Bring to a boil, then reduce heat and simmer until the fish is cooked through.

2. 2

   Carefully remove the cooked fish from the pot, set aside, and flake it into smaller pieces, discarding bones and skin. Strain the cooking liquid, reserving the vegetables.

3. 3

   In a separate pan, heat the olive oil over medium heat. Add the flour and whisk constantly to create a roux, cooking for about 1-2 minutes until lightly golden. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Gradually whisk the reserved cooking liquid into the roux, a little at a time, ensuring a smooth consistency. Add the cooked vegetables back into the pot. Bring to a simmer and cook for about 10 minutes.

5. 5

   In a bowl, whisk the eggs. Slowly ladle about 1-2 cups of the hot broth from the pot into the eggs while whisking constantly to temper them.

6. 6

   Pour the tempered egg mixture back into the pot with the stew, stirring constantly. Add the flaked fish back into the pot.

7. 7

   Season the stew with salt and black pepper to taste. Simmer gently for another 5 minutes to allow the flavors to meld.

8. 8

   Serve the fish stew hot, garnished with fresh chopped parsley.