Fish Waterzooï is a traditional Belgian recipe for a classic dish of stewed fish and vegetables where the stewing liquid is made into a serving sauce by the addition of egg yolks and sour cream. The full recipe is presented here and I hope you enjoy this classic Belgian version of: Fish Waterzooï.
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Waterzooi is a Flemish word that literally means 'boiling water'. Effectively the meat is stewed in flavoured stock which is then converted to a sauce.
Ingredients:
1.25kg fish pieces (any firm fish such as salmon, conger eel, pollack, flatfish etc)
200g celeriac, peeled julienned
3 carrots, peeled and sliced into thin rounds
2 leeks, sliced into thin rounds
40g butter
250ml fish stock
200ml cream
2 egg yolks
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the celeriac, carrots and leeks then blanch for 5 minutes. Drain and set aside. Melt the butter in a pan, add the blanched vegetables and stir to coat in the butter. Top with 100ml water then bring to a simmer, cover and cook over low heat for 15 minutes.
Add the chopped fish to the pan, season with salt and black pepper then pour in the fish stock. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes (or until the fish is done).
Meanwhile, whisk together the cream and the egg yolks. Take the pan off the hat and gradually pour in the cream mixture, stirring constantly. Cook for about 2 minutes, or until thickened (do not allow to boil) then ladle into warmed soup bowls and serve with crusty bread.
