This traditional Flemish fish dish from Ghent straddles that notional territory between a soup and a stew. Some modern versions use both chicken and fish, but this Waterzooi recipe follows a deliciously old-fashioned all-fish formula. Serve with fresh, crusty bread to mop up the deeply flavored broth.
The recipe is from a Dutch cookbook called Werken met Vis (or 'Working with Fish'), and has been translated and adapted for this site and published here with the permission of the publisher.
- YOU WILL NEED:
- A mixing bowl
- A frying pan
- A saucepan
- A stock pot or large Dutch oven
- 10.5 oz./300 g. potatoes (peeled)
- 2 tbsp./30 g. butter
- 1 stalk celery (finely sliced)
- 1 carrot (finely sliced)
- 1 onion (finely sliced)
- 1 leek (finely sliced)
- 7/8 cup/7 fl. oz./200 ml. fish stock
- 5 oz./150 g. fillet plaice (skinless, cut into pieces)
- 5 oz./150 g. fillet haddock (skinless, cut into pieces)
- 3.5 oz./100 g. mussels (cleaned; see Tips)
- 1 egg yolk
- 2/5 cup/3.5 fl. oz./100 ml. cream
- 3.5 oz./100 g. shrimp (peeled Hollandse garnalen [brown shrimp] or 10.5 oz./300 g. unpeeled shrimp)
- 1 tbsp. chives (finely chopped)
- Salt & freshly cracked pepper to taste
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 3-5 minutes, or until they are soft and glazed.
Now add the leeks and cook for a further 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 3-5 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.
- 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