Flemish Fish Stew With White Wine And Lemon

Ingredients

• 2 lbs mixed fish (carp, eel, tench, roach, perch, or barbel)
• 2 tbsp butter
• 1 mixed carrot and onion, chopped
• 3 cloves
• 1 pinch white pepper
• 1 sprig parsley
• 1 sprig thyme
• 1 bay leaf
• 2 cups water
• 1 cup white wine
• 1 lemon, peeled, sliced, seeds removed
• 2 tbsp browned breadcrumbs (optional)
• Thin slices bread and butter for serving

Method

1. 1 Cut fish into equal-sized pieces. Lightly fry the heads and tails in butter.
2. 2 Add chopped carrot, onion, cloves, pepper, parsley, thyme, and bay leaf to the pan.
3. 3 Pour in water and white wine to cover ingredients. Simmer for 30 minutes.
4. 4 Add fish pieces to the liquor and cook quickly for 20 minutes.
5. 5 Five minutes before serving, add lemon slices. Optionally thicken sauce with browned breadcrumbs.