Waterzooi

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Waterzooi

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Ingredients

Adjust Servings:
10 1/2 ounces potatoes
2 tbsp Butter
1 finely sliced stalk celery
1 finely sliced carrot
1 finely sliced Onion
1 finely sliced Leek
7 ounces Fish Stock
5 ounces fillet plaice, skinless
3 1/2 ounces mussels
1 egg yolk
3 1/2 ounces Cream
3 1/2 ounces shrimp, peeled Hollandse garnalen (brown shrimp)
1 tbsp fresh chives thinly sliced
to taste Salt & pepper
  • 50 min
  • Serves 2
  • Medium

Ingredients

Directions

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This is an amazingly delicious Flemish classic. It is often linked with the city of Ghent, so people often call it Gentse waterzooi. It is a kind of stew, but a clear one. Depending on the region, it is made with chicken or fish, though in the bigger restaurants, you can usually choose between the two. Whichever you choose, it will be accompanied by vegetables, potatoes, and cream. Add freshly baked bread, and you will understand how Belgians always create tasty food.

Preparation:

  1. Boil the potatoes in salted water until cooked.
  2. 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.
  3. Now add the leeks and cook for another 2 minutes.
  4. Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
  5. Gently poach the fish fillets in the broth for 3 to 5 minutes.
  6. Add the mussels after 1 minute.
  7. 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.
  8. Whisk the egg yolk with the cream in a bowl.
  9. 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.
  10. Add the peeled shrimp and half the chives and stir.
  11. Place the fish pieces in a serving bowl along with the vegetables and potatoes. Pour the sauce over it. Garnish with the remaining chives.

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