Make a soup of fish stock, cream and white wine. Add a teaspoon mild curry and cook without other accompanying herbs until reduced by half. Cut carrot, celery and leek into julienne strips and let it fry in butter together with some chopped shallots and chopped parsley . Put this aside. Cut the fish you buy at the market or anywhere else, in big pieces and poach each species in the broth. Check the cooking time, which is different for each species. Remove the fish from the broth and keep it warm in an oven at 85°C. You can now bind the sauce if desired. In a soup plate: a few spoonfuls of creamy soup, in the middle a spoonful vegetables, fish steaks and garnish with chopped parsley. You can serve this with boiled potatoes or another side dish of your choice.

Waterzooi with fish from the marketplace

fish broth cream white wine carrot celery

leek white

shallots

parsley

butter

fish according to season

A Recipe Guide For The Amateur Chef Belgian Cuisine

Waterzooi with

fish from the

marketplace

Make a soup of fish stock, cream and white wine. Add a teaspoon mild curry and cook without other accompanying herbs until reduced by half. Cut carrot, celery and leek into julienne strips and let it fry in butter together with some chopped shallots and chopped parsley . Put this aside. Cut the fish you buy at the market or anywhere else, in big pieces and poach each species in the broth. Check the cooking time, which is different for each species. Remove the fish from the broth and keep it warm in an oven at 85°C. You can now bind the sauce if desired. In a soup plate: a few spoonfuls of creamy soup, in the middle a spoonful vegetables, fish steaks and garnish with chopped parsley. You can serve this with boiled potatoes or another side dish of your choice.
fish broth cream white wine carrot celery

leek white

shallots

parsley

butter

fish according to season

a recipe guide for the amateur chef Belgian Cuisine