Materials
1.5 kg of any freshwater fish of your choice (scaly carp, tench, catfish, etc.) - cleaned, bones removed - medium diced
1 glass of white wine
4 cups beef broth
3 leeks – half rings, finely chopped
100 g butter
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of thyme
1 tablespoon of starch
DIRECTIONS
In a pot, sauté the cubed fish in butter.
Add the white wine and allow to reduce, then add the broth.
Add the finely chopped leeks and the spices and cook over medium heat for 10–15 minutes.
When it is almost cooked, add the thyme. Adjust the consistency by adding starch diluted with cold water.
