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Fish Waterzooï

A good Belgian classic

Fish Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 684 kcal / serving

Instructions

  • 1.   Gut, wash, and cut the fish into pieces. Wash the vegetables. Finely slice the leeks, celery, and onion. Sauté them in butter.
  • 2.   Season. Add the thyme, bay leaf, and parsley roots, tied together in a bouquet.
  • 3.   Pour in the fish stock and white wine. Let it simmer for 20 minutes over medium heat.
  • 4.   Remove the fish from the cooking liquid using a slotted spoon. Place it in a deep dish and keep it warm.
  • 5.   Remove the bouquet garni and check the seasoning. Thicken the cooking liquid with the egg yolks diluted in cream.
  • 6.   Serve the broth with toasted bread croutons at the same time as the fish, but in separate bowls.
  • 7.   Sprinkle the fish with chopped parsley and garnish with lemon slices.

Ingredients for servings

  • 1.5 kg of fish fillet
  • 3 leeks
  • 2 stalk of celery stalk
  • 1 onion
  • 1 stalk of thyme
  • 1 leaf of bay leaf
  • 3 sprig of parsley
  • 1 liter of fish stock
  • 2 liter of white wine
  • 2 egg yolks
  • 20 cl of liquid fresh cream
  • 1 lemon
  • 2 croutons
  • 1 handful of chopped parsley
  • 100 g of light butter
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    684 kcal
    34 %
  • Fat
    24,95 g
    36 %
  • of which saturated
    13,57 g
    68 %
  • Carbohydrates
    15,55 g
    6 %
  • of which sugar
    ?
    ?
  • Protein
    41,13 g
    82 %
  • Fibers
    2,52 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.