This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
2 Tbsp. unsalted butter
1 celery root or celeriac, peeled and cut into sticks
1-inch long batons
3 parsnips, peeled and diced
3 carrots, peeled and diced
3 stalks celery, chopped
3 quarts Fish Stock (Recipe here)
1½ cups cream
3 Tbsp. all-purpose flour
1 Tbsp. sugar
1-2 Tbsp. rice wine vinegar
Kosher salt to taste 15-20 whitefish balls
2-3 lbs. firm whitefish fillets such as cod, halibut or trout, cut into bite-sized pieces
8 oz. sour cream
¼-½ cup minced chives
3 egg yolks
PREPARATION
? In a small bowl, whisk together the cream and flour. Set aside.
? In a large stockpot, melt the butter over medium-high heat without browning it. Add the celery root, parsnips, carrots and celery. Stir to coat and let soften slightly, 3 to 4 minutes. Add the fish stock and bring to a simmer, then reduce heat to low. Simmer 5 to 7 minutes.
? Stir in the flour and cream mixture, sugar and rice wine vinegar. Taste and season with salt. Return to a simmer over medium heat, then reduce the heat to low again, adjusting as needed to maintain a gentle simmer.
? Add the fish balls cook 2 to 3 minutes. Add the fish stir occasionally cooked through, 5 to 10 minutes.
? Meanwhile, in a small bowl, whisk together the sour cream, chives and egg yolks. Set aside.
? To serve, ladle the stew into a bowl and top with a dollop of the sour cream mixture. Stew will keep, refrigerated, 7 to 10 days or frozen up to 3 months.
This article appears in December 2015.