TRADITIONAL FLEMISH WATERZOOI RECIPE
Some call this traditional Flemish fish dish a stew while others argue that it's a soup. Either way, it's an excellent way to enjoy fresh seafood.
Provided by Karin Engelbrecht
Categories Dinner Entree Lunch Main Course Soup
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- 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
Nutrition Facts : Calories 855 kcal, Carbohydrate 57 g, Cholesterol 500 mg, Fiber 7 g, Protein 64 g, SaturatedFat 22 g, Sodium 1792 mg, Sugar 10 g, Fat 42 g, ServingSize Serves 2, UnsaturatedFat 0 g
WATERZOOI VAN VIS - FLEMMISH FISH STEW
Similar to something I had in Brussels at a lunch spot. You stand at a bar and eat standing up. I didn't speak any of the languages and the waiter just brought me the daily specials. It was about 3 degrees and no one seemed to mind the cold except me who had just spent 6 months in the tropics!
Provided by Coasty
Categories Chowders
Time 25m
Yield 2 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 441.1, Fat 7, SaturatedFat 1.2, Cholesterol 105.2, Sodium 892.9, Carbohydrate 59.6, Fiber 8.6, Sugar 8.2, Protein 31.1
CHICKEN WATERZOOI STEW
Make and share this Chicken Waterzooi Stew recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 40m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Steam the celery and carrots for 5 minutes and set aside.
- Heat the oil and one tablespoon butter in a deep skillet; sauté chicken until golden and juices run clear (about 4 minutes per side).
- Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
- Add remaining butter to pan and lightly sauté the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
- Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
- Stir in half & half and simmer for 10 minutes until sauce thickens.
- Add chicken, celery and carrots; heat through.
- Add salt and pepper to taste and serve immediately.
- Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.
WATERZOOI (VATERZOY)
I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!
Provided by Rayna Jordan
Categories World Cuisine Recipes European Belgian
Time 1h15m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g
CHICKEN WATERZOOI
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Provided by Julia Child
Categories dinner, weekday, main course
Time 55m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
- Wash and dry the chicken pieces and set aside.
- Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
- When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
- Strain out the cooking liquid, degrease it and adjust the seasonings.
- Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
- To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
- Serve with boiled potatoes, noodles, gnocchi or just good French bread.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams
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