Ingredients with Measurements:
- 2 lbs of firm white fish fillets (such as cod or haddock)
- 4 cups of chicken broth
- 1 cup of heavy cream
- 4 egg yolks
- 2 leeks, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 tsp of dried thyme
- Salt and pepper to taste
- 2 tbsp of butter
- 2 tbsp of all-purpose flour
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the leeks, carrots, celery, onion, and garlic. Cook until the vegetables are soft, about 5 minutes.
2. Add the chicken broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Add the potatoes and fish fillets to the pot. Cover and simmer until the fish is cooked through and the potatoes are tender, about 10-15 minutes.
4. In a separate bowl, whisk together the heavy cream and egg yolks. Slowly pour the mixture into the pot, stirring constantly.
5. In a small bowl, mix together the flour and 2 tbsp of water to make a slurry. Add the slurry to the pot and stir until the soup thickens, about 5 minutes.
6. Season with salt and pepper to taste. Remove the bay leaf.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 22g
Protein: 30g
Sodium: 890mg
Substitutions for ingredients:
- You can use any firm white fish fillets, such as tilapia or halibut.
- You can use vegetable broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add shrimp or mussels to the soup for a seafood twist.
- You can add diced bacon to the vegetables for a smoky flavor.
- You can add a splash of white wine to the soup for extra depth of flavor.
Tips and tricks:
- Be sure to simmer the soup gently to prevent the fish from breaking apart.
- Use a whisk to stir in the cream and egg yolks to prevent curdling.
- Make sure to remove the bay leaf before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or chives.
Pairings:
Crusty bread or garlic bread.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thin, add more flour to thicken it. If it's too thick, add more chicken broth or cream to thin it out.
Food safety advice:
Make sure to cook the fish and potatoes until they are fully cooked to prevent foodborne illness.
Food history:
Waterzooi is a traditional Belgian dish that originated in the city of Ghent. It is typically made with chicken or fish and vegetables in a creamy broth.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Belgian