Creamy Fish Stew Recipe - Tangerine Zest

Peel the potatoes, carrots, shallots and garlic cloves.
Clean the leek, celery and mushrooms.
Finely chop the shallots.
Slice the carrots and the white parts of the leeks into rounds, cut the potatoes into large cubes, and chop the celery stalk into small pieces.
Trim the ends of the mushroom stems and cut them into quarters or halves.
In a cast-iron casserole dish, heat the olive oil and add the sliced shallots, cooking until translucent.
Then add the crushed garlic clove and the pink peppercorns.
Pour over the white wine and fish/vegetable stock. Add the bay leaf and celery stalk.
Add the carrots and potatoes and cook for 10 minutes.
Add the leeks and continue cooking for another 10 minutes.
When all the vegetables are tender, remove them with a slotted spoon and transfer them to a salad bowl.
Meanwhile, cook the mushrooms separately with butter, in a pan.

Remove the skin from the salmon or trout if necessary.
Cut the fish into large cubes, about 2.5 to 3 centimeters on each side.
Poach the fish in the hot vegetable broth for 2 minutes.
Skim off any foam and add the fish to the vegetables in the salad bowl.

Remove the bay leaf from the broth and strain it. Reduce the broth over high heat until you have 300 ml of concentrated stock.
Add the butter to the broth and let it melt, then add the sifted flour. Whisk until you have a smooth, lump-free batter.
Meanwhile, mix the cream with the egg yolk in a bowl. Add this mixture to the broth, along with the juice of half a lemon.
Once the sauce is hot and well combined, add the vegetables, fish, and shrimp and let them warm through.
Heat over low heat for 2 to 5 minutes, stirring gently to ensure everything is heated through without crushing the ingredients.
Serve piping hot, adjust the seasoning if necessary, and enjoy!
Serve with lemon wedges.