Waterzooi - fish stew

Other

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