WATERZOOI VAN VIS - FLEMISH FISH STEW
Make and share this Waterzooi van Vis - Flemish Fish Stew recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83.9, Fat 7.3, SaturatedFat 3.7, Cholesterol 157, Sodium 633.1, Carbohydrate 2.4, Fiber 0.9, Sugar 1, Protein 2.5
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
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
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