Waterzooi Van Vis - Flemmish Fish Stew |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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! Ingredients:
1 teaspoon olive oil |
2 tablespoons onions, finely diced |
1 teaspoon garlic, minced |
1/8 teaspoon saffron |
60 ml dry white wine |
250 ml fish stock |
225 g fish, sliced into 2cm dice |
225 g mussels, scrubbed and de-bearded |
115 g prawns |
1 carrot, julienned |
1 leek, julienned |
1 tomato, blanched, peeled, de-seeded and julienned |
1/2 celeriac, julienned |
6 spring onions, cut at a sharp diagonal into 6mm lengths |
2 potatoes, red, quartered and boiled in unsalted water for 6 minutes |
1 teaspoon parsley, chopped |
1 teaspoon tarragon |
1 teaspoon chervil |
salt & freshly ground black pepper, to taste |
Directions:
1. 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.
2. 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.
3. 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.
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