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Traditional Flemish Waterzooi Recipe

By Karin Engelbrecht
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Updated March 03, 2016.

Sign Up for Our This traditional Flemish sh dish from

Free Newsletters Ghent straddles that notional territory DEPOSITE
Recipe of the Day
between a soup and a stew. Some
modern versions use both chicken and RECEBA
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International Cuisine
sh, but this Waterzooi recipe follows a
deliciously old-fashioned all-sh formula.
Serve with fresh, crusty bread to mop up
$60
Enter your email the deeply avored broth.

The recipe is from a Dutch cookbook

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called Werken met Vis (or 'Working with
Fish'), and has been translated and
adapted for this site and published here TODAY'S TOP 5 PICK
with the permission of the publisher.
DUTCH FOOD Waterzooi. Photo Daniel Patriasz 5
See Also
Dutch Food Basics Brown Bean Soup
Dutch Holidays Erwtensoep (Traditional Dutch Split Pea
Breakfast, Brunch & Lunch Soup)
Starters, Soups & Salads Groninger Mosterdsoep (Mustard Soup
Side Dishes from Groningen) 4
Sauces, Syrups & Condimen
Main Meals
Desserts, Cookies & Sweets INGREDIENTS
Drinks
Cooking Tips & Techniques
3
10,5 oz (300 g) potatoes, peeled
Reviews & Recommendations
2 tbsp (30 g) butter
Glossary
1 celery stalk, nely sliced
1 carrot, nely sliced
2
1 onion, nely sliced
1 leek, nely sliced
7/8 cup (7 oz/200 ml) sh stock
5 oz (150 g) plaice llet, skinless, cut into pieces
1
5 oz (150 g) haddock llet, skinless, cut into pieces
3,5 oz (100 g) mussels, cleaned (see Tips)
1 egg yolk
2/5 cup (3,5 oz/100 ml) cream
VIEW MORE IN FO
3,5 oz (100 g) peeled Hollandse garnalen (brown shrimp) or 10,5 oz (300 g)
unpeeled shrimp
1 tbsp chives, nely chopped
Salt & freshly cracked pepper
YOU WILL NEED:
A mixing bowl
A frying pan
 A saucepan
A stock pot or large Dutch oven

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Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: Serves 2
FOOD V

PREPARATION

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 sh llets in the broth for 3-5 minutes. Add the mussels after 1 minute.

Ads Remove the seafood from the pan once the

Quer comprar no EUA? mussels have opened and set aside. Strain
www.mercadodireto.com the stock into a saucepan. Set the
Compramos e enviamos para o Brasil. vegetables aside to use later. VIEW MORE
Asseguramos a entrega na sua porta.
Whisk the egg yolk with the cream in a
GVT Agora Vivo bowl.Put the stock back on the heat and,
assine.vivo.com.br once it reaches boiling point, add the cream
Banda larga com uma oferta especial and egg mixture to thicken the stock and
para voc! Consulte condies. create a sauce. Now mix well with a whisk
and make sure the sauce does not come to
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the boil again. Add the peeled shrimp and
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half the chives and stir.
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Place the sh pieces in a serving bowl along
Mussels with the vegetables and potatoes. Pour the
Recipe sauce over it. Garnish with the remaining
Fried Fish chives.
Food Photography
Tip:
Seafood Pasta Recipe

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.

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5 alimentos proibidos :
clubeslimdown.com Werken met Vis by Dutch sustainable
Se no comer esses 5 alimentos,voc seafood champion Bart van Olphenoffers
pode perder gordura todos os dias. guidance in choosing, cleaning, preparing
and cooking a wide range
OFCO Seafood Specialist ofsustainable(European) seafood varieties
www.ofco.info withtraditional recipes from the
Sourcing and Inspection Services The Netherlands, Belgium, and beyond. Read
inspection you can trust our full review of Werken met Vis.

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

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