Slow-Cooked Waterzooi with Herb Infusion

Method

1. Dice potatoes, carrots, and leeks. Chop onion and garlic.
2. In a large pot, melt butter and sauté onion and garlic until fragrant.
3. Add potatoes, carrots, and leeks, cooking for 5 minutes.
4. Pour in fish stock, thyme, and bay leaf, bringing to a boil.
5. Add salmon, cod, and prawns, cooking for 8-10 minutes until fish is done.
6. Stir in heavy cream and simmer for 5 minutes.
7. Season with salt and pepper before serving.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.