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.
Provided by Karin Engelbrecht
Categories Dinner Entree Lunch Main Course Soup
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water until cooked.
- Heat the butter in a frying pan.
- Add the celery, carrot, and onion and cook the vegetables for 3 to 5 minutes, or until they are soft and glazed.
- Now add the leeks and cook for another 2 minutes.
- Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
- Gently poach the fish fillets in the broth for 3 to 5 minutes.
- Add the mussels after 1 minute.
- Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan.
- Set the vegetables aside to use later.
- Whisk the egg yolk with the cream in a bowl.
- Put 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.
- Now mix well with a whisk and make sure the sauce does not come to the boil again.
- Add the peeled shrimp and half the chives and stir.
- Place the fish pieces in a serving bowl along with the vegetables and potatoes.
- Pour the sauce over it.
- Garnish 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
Nutrition Facts : Calories 855 kcal, Carbohydrate 57 g, Cholesterol 500 mg, Fiber 7 g, Protein 64 g, SaturatedFat 22 g, Sodium 1792 mg, Sugar 10 g, Fat 42 g, ServingSize Serves 2, UnsaturatedFat 0 g
WATERZOOI VAN VIS - FLEMMISH FISH STEW
Similar to something I had in Brussels at a lunch spot. You stand at a bar and eat standing up. I didn't speak any of the languages and the waiter just brought me the daily specials. It was about 3 degrees and no one seemed to mind the cold except me who had just spent 6 months in the tropics!
Provided by Coasty
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock.
- Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open.
- Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the ftarrogon, chervil and parsley, season to taste then transfer to a serving bowl and serve.
Nutrition Facts : Calories 441.1, Fat 7, SaturatedFat 1.2, Cholesterol 105.2, Sodium 892.9, Carbohydrate 59.6, Fiber 8.6, Sugar 8.2, Protein 31.1
WATERZOOI VAN VIS - FLEMISH FISH STEW
Make and share this Waterzooi van Vis - Flemish Fish Stew recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lay fish fillets in a shallow pan.
- Sprinkle with celery leaves, salt, and some pepper and barely cover with water.
- Bring to a boil and simmer carefully until fish flakes.
- Remove fish with a slotted spoon to a dish in a warm oven.
- Strain fish stock into a clean saucepan, discarding celery leaves.
- Beat egg yolks and cream together.
- Stir 1 tbsp.
- of fish stock into egg mixture and then blend into remaining stock.
- Reheat very slowly, stirring continuously.
- Do not boil.
- Adjust seasoning.
- Pour sauce over fish, garnish with parsley and serve.
- Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.
Nutrition Facts : Calories 83.9, Fat 7.3, SaturatedFat 3.7, Cholesterol 157, Sodium 633.1, Carbohydrate 2.4, Fiber 0.9, Sugar 1, Protein 2.5
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