Traditional Flemish Waterzooi Recipe
Some call this traditional Flemish fish dish a stew while others argue that it's a soup. Either way, it's an excellent way to enjoy fresh seafood.
- Serves: 2 persons
- 10 ½oz./300 g. potatoes (peeled)
- 2tbsp./30 g. butter
- 1stalk celery (finely sliced)
- 1carrot (finely sliced)
- 1onion (finely sliced)
- 1leek (finely sliced)
- ⅞cup/7 fl. oz./200 ml. fish stock
- 5oz./150 g. fillet plaice (skinless, cut into pieces)
- 5oz./150 g. fillet haddock (skinless, cut into pieces)
- 3 ½oz./100 g. mussels (cleaned, see Tips below)
- 1egg yolk
- ⅖cup/3.5 fl. oz./100 ml. cream
- 3 ½oz./100 g. shrimp (peeled Hollandse garnalen [brown shrimp] or 10.5 oz./300 g. unpeeled shrimp)
- 1tbsp. chives (finely chopped)
- Salt & freshly cracked pepper to taste
Step 1Boil the potatoes in salted water until cooked.
Step 2Heat the butter in a frying pan.
Step 3Add the celery, carrot, and onion and cook the vegetables for 3 to 5 minutes, or until they are soft and glazed.
Step 4Now add the leeks and cook for another 2 minutes.
Step 5Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
Step 6Gently poach the fish fillets in the broth for 3 to 5 minutes.
Step 7Add the mussels after 1 minute.
Step 8Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan.
Step 9Set the vegetables aside to use later.
Step 10Whisk the egg yolk with the cream in a bowl.
Step 11Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce.
Step 12Now mix well with a whisk and make sure the sauce does not come to the boil again.
Step 13Add the peeled shrimp and half the chives and stir.
Step 14Place the fish pieces in a serving bowl along with the vegetables and potatoes.
Step 15Pour the sauce over it.
Step 16Garnish with the remaining chives. Tip: Most mussels sold in the Netherlands today have already been cleaned and debearded. If your mussels haven't been cleaned, simply use a knife or wire brush to scrape off any barnacles on the shells. Debeard the mussels by pulling off any strands. Place the mussels in a colander and rinse thoroughly under cool water. Discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. About the book: Werken met Vis by Dutch sustainable seafood champion Bart van Olphen offers guidance in choosing, cleaning, preparing and cooking a wide range of sustainable (European) seafood varieties with traditional recipes from the Netherlands, Belgium, and beyond. Title: Werken met Vis By: Bart van Olphen Photography: Daniel Patriasz Design & Illustrations: Tijs Koelemeijer Language: Dutch only Publisher: Carrera Publisher's Site Price: €34,90 ISBN: 9789048816217