Ghent-Style Turbot Stew

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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 lbs. boneless, skinless turbot, sole,

or halibut cut into 1" cubes

1 1/2 cups whole milk

3 egg yolks

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