Belgian Fish Stew from Soup: A Way of Life by Barbara Kafka

Name: Belgian Fish Stew from Soup: A Way of Life by Barbara Kafka
Ingredients: ¾ pound (360 g) carp or monkfish bones and heads, washed and cut into 2-inch (5-cm) pieces; Two 12- ounce (375- ml) bottles Belgian beer or other dark beer; 2 teaspoons kosher salt; Freshly ground black pepper, to taste; 1 tablespoon (15 g) unsalted butter; 1 cup (250 ml) heavy cream; 2 egg yolks; 1½ pounds (675 g) carp fillets or 1 pound (450 g) monkfish fillets, all bones carefully removed and cut into 1-inch (2.5-cm) squares; 1 tablespoon chopped parsley; 4 medium shallots, thinly sliced; ½ pound (225 g) mushrooms, trimmed, wiped clean, and thinly sliced; 2 large ribs celery, peeled and cut into matchstick strips

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The removal of bones from carp is a tedious process. It’s easy to see why this fish is used, almost exclusively, ground up for gefilte fish. Once all the bones are removed, the fish is in many...

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Ingredients

¾ pound (360 g) carp or monkfish bones and heads, washed and cut into 2-inch (5-cm) pieces
Two 12- ounce (375- ml) bottles Belgian beer or other dark beer
2 teaspoons kosher salt
Freshly ground black pepper, to taste
1 tablespoon (15 g) unsalted butter
1 cup (250 ml) heavy cream
2 egg yolks
1½ pounds (675 g) carp fillets or 1 pound (450 g) monkfish fillets, all bones carefully removed and cut into 1-inch (2.5-cm) squares
1 tablespoon chopped parsley
4 medium shallots, thinly sliced
½ pound (225 g) mushrooms, trimmed, wiped clean, and thinly sliced
2 large ribs celery, peeled and cut into matchstick strips