Waterzooi Van Vis Flemish Fish Stew Recipes

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.

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.

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.

WATERZOOI (VATERZOY)

Steps:

• Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
• In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
• In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
• Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.