Light Fish Waterzooi with Fennel and Lemon

Sauté Vegetables

1. 1Melt butter in a large pot or Dutch oven over medium heat.
2. 2Add the sliced fennel and leeks, and sauté until softened, about 8-10 minutes.
3. 3Stir in the minced garlic and cook for another minute until fragrant.

Simmer the Broth

1. 1Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
2. 2Add the fish stock, lemon zest, salt, and pepper. Bring to a gentle simmer.
3. 3Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld.

Cook the Fish

1. 1Gently place the cod chunks into the simmering broth.
2. 2Cover and poach gently for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid boiling.

Enrich the Sauce and Serve

1. 1In a small bowl, whisk together the beaten egg yolks and heavy cream.
2. 2Temper the egg yolk mixture by gradually whisking in about 1/2 cup of the hot broth. This prevents the yolks from scrambling.
3. 3Pour the tempered egg yolk mixture back into the pot, stirring constantly. Cook over low heat for 2-3 minutes until the sauce thickens slightly. Do not boil.
4. 4Taste and adjust seasoning with salt and pepper if needed.
5. 5Ladle the waterzooi into bowls, ensuring each serving gets plenty of fish and vegetables. Garnish with fresh parsley and dill.