Ingredients with Measurements:
- 1 1/2 lbs. of firm white fish (such as cod or halibut), cut into chunks
- 1/2 cup of butter
- 1 large onion, chopped
- 2 leeks, sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 2 egg yolks
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Whisk
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, leeks, carrots, celery, and garlic. Cook until the vegetables are tender, about 10 minutes.
3. Add the chicken broth and bring to a boil.
4. Add the fish and simmer for 10 minutes or until the fish is cooked through.
5. In a separate bowl, whisk together the heavy cream and egg yolks.
6. Slowly add the cream mixture to the pot, stirring constantly.
7. Add the lemon juice and season with salt and pepper to taste.
8. Simmer for an additional 5 minutes.
9. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- You can use any firm white fish for this recipe.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- You can add potatoes or other vegetables to the stew.
- You can use shrimp or other seafood instead of fish.
Tips and tricks:
- Be sure to whisk the cream mixture slowly into the pot to prevent curdling.
- You can make this stew ahead of time and reheat it before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the cream mixture curdles, remove the pot from the heat and whisk vigorously until smooth.
Food safety advice:
- Be sure to cook the fish until it is fully cooked through to prevent foodborne illness.
Food history:
- Waterzooi is a traditional Flemish dish that originated in Ghent, Belgium.
Flavor profiles:
- Creamy, savory, and slightly tangy
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Belgian