Ghent-Style Turbot Stew | Saveur

Ingredients

• 3 tbsp. butter
• 4 medium leeks, trimmed, white and pale green parts only, julienned
• 2 carrots, peeled, trimmed, and julienned
• ¹⁄₂ celery root, peeled and julienned
• 2 shallots, peeled and minced
• ¹⁄₂ cup dry white wine
• 4 cups fish stock
• 1 tbsp. fresh thyme leaves
• 1 bay leaf
• Pinch saffron threads
• Salt and freshly ground black pepper
• 2 lb. boneless, skinless turbot, sole, or halibut cut into 1" cubes
• 1 ¹⁄₂ cups whole milk
• 3 egg yolks
• Leaves from 8 sprigs parsley, chopped