Waterzooi Van Vis Flemmish Fish Stew Food

TRADITIONAL FLEMISH WATERZOOI RECIPE

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

WATERZOOI VAN VIS - FLEMMISH FISH STEW

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.

WATERZOOI VAN VIS - FLEMISH FISH STEW

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.

BAILEY'S BOUILLABAISSE (FISH STEW)

Steps:

• Cook the onion, celery, and potatoes in the water for 10 minutes.
• Mix a little milk with the flour to form a soupy paste and set aside.
• Add the remaining ingredients and bring to a boil.
• Add the flour mixture, stirring constantly.
• Simmer for 15 to 20 minutes.