Certain dishes will be more frequently served on a Sunday, in Belgium for sure. Fish stew is one of them. For 2 p chop and fry 4 garlic cloves, 1 white onion, 2 carrots, 1 leek, 2 stems of white celery in 1 table spoon of butter. Bake and stir. Add 1 table spoon of flour and 1 table spoon of dried thyme. Bake and stir. Add 150 ml of white wine and allow the wine to evaporate. Add 150ml of milk and 250 ml of stock (chicken or fish). Stir regularly. Taste and add pepper and salt. Add the fish, in our case 300 grams of skinless salmon filet, at the very end. Put the stew in oiled oven dish. Cover with thin slices of potato, pepper and salt. Finish with 100 ml of cream. Bake in the oven at 180° until the potatoes are ready, approx 30mins. Enjoy your evening.