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Viszooitje
Fish Waterzooi
A creamy and flavorful Flemish stew made with fish, vegetables, and a rich broth thickened with cream and egg yolks.
🧂 Ainekset
- 600 g Firm white fish fillets(such as cod, sole, or haddock, cut into large chunks)
- 30 g Butter
- 2 medium Leeks(white and light green parts, thinly sliced)
- 2 medium Carrots(peeled and diced)
- 2 medium Celery stalks(diced)
- 750 ml Fish stock
- 150 ml Heavy cream
- 2 large Egg yolks
- 2 tbsp Fresh parsley(chopped, for garnish)
- 1 tbsp Fresh chives(chopped, for garnish)
- 1 tsp Salt(or to taste)
- 0.5 tsp White pepper(or to taste)
- 1 tsp Lemon zest(optional)
👨🍳 Ohjeet
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the sliced leeks, diced carrots, and diced celery. Sauté for about 5-7 minutes until softened but not browned.
⏱️ 7 minutes - 2
Pour in the fish stock. Bring to a simmer, then reduce heat, cover, and cook for about 15 minutes, or until the vegetables are tender.
⏱️ 15 minutes - 3
Gently add the fish chunks to the simmering broth. Poach the fish for about 5-8 minutes, or until just cooked through and flaky. Be careful not to overcook.
⏱️ 8 minutes💡 Ammattilaisvinkit: The fish should be cooked through but still moist. - 4
In a small bowl, whisk together the heavy cream and egg yolks. Slowly temper this mixture into the pot by adding a ladleful of the hot broth while whisking constantly. Then, pour the tempered cream mixture back into the pot, stirring continuously.
💡 Ammattilaisvinkit: Tempering prevents the egg yolks from scrambling. - 5
Heat the waterzooi gently over low heat for a few minutes until it thickens slightly. Do not let it boil after adding the cream and egg yolks. Season with salt, white pepper, and lemon zest if using.
💡 Ammattilaisvinkit: Gentle heating is key to a smooth, creamy consistency. - 6
Ladle the fish waterzooi into warm bowls. Garnish generously with chopped fresh parsley and chives. Serve immediately with crusty bread.
💡 Ammattilaisvinkit: Crusty bread is essential for soaking up the delicious broth.
💡 Ammattilaisvinkit
- ✓Use a good quality fish stock for the best flavor.
- ✓Do not boil the stew after adding the cream and egg yolks, as this can cause them to curdle.
- ✓Variations include using chicken or rabbit instead of fish for a different type of waterzooi.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a handful of fresh mussels or shrimp along with the fish.
- Incorporate a bay leaf and a sprig of thyme into the broth while simmering the vegetables.
- Serve with boiled potatoes on the side.