Here’s the recipe for fish waterzooï, a traditional soup-meal straight from Ghent. It can be prepared with chicken or fish. We’ve chosen the seafood version, because we love it so much!
Preparation: 30 minutes | Cooking time: 1 hour | Serves 4
Ingredients
- 1.5 kgfish (turbot, sole, monkfish, cod, brill, salmon…)
- 0.5 l mussels
- 10large prawns
- 2onions
- 2stalks celery
- 2leek whites
- 3carrots
- 50 gbutter
- 20 clcrème fraîche
- 2egg yolks
- 1bouquet garni
- 5black peppercorns
- 1bay leaf
- 3sage leaves
- Parsley
- Chervil
- Half alemon
- Salt
- Pepper
- Slices of toast (for presentation)
Recipe
Obtain the fish trimmings for the fumet from your fishmonger. Place in a large pot of water with a peeled onion, pepper, 1 sliced carrot, parsley, bay leaf and 1 tablespoon coarse salt. Add the shrimp shells.
Bring to the boil and cook for 30 minutes. Strain and set aside.
Clean fish fillets and mussels. Open mussels in a stewpot. Shell shrimps.
Wash and peel vegetables. Mince carrots, leeks, celery and onion.
Melt 25 g butter in a casserole dish, add vegetables, sage, salt and pepper. Pour in 20 cl of fish stock and cook over low heat for 20 minutes.
Wash, dry and cut the fish into sections. Place in a saucepan with the cooled stock. Add the remaining butter, cover and simmer for 10 minutes.
Drain vegetables and fish. Set aside with the mussels and shrimps. Remove herbs, strain stock and reduce.
In a bowl, mix the egg yolks with the cream, then add a ladleful of stock to loosen. Stir this mixture into the stock, then reheat the fish, mussels, shrimps and vegetables over a low heat. Season to taste.
Serve drizzled with lemon juice, sprinkled with chopped chervil and accompanied by slices of toasted bread.
Bon appétit!
Source: Cuisine Actuelle.