Waterzooi van Vis - Flemish Fish Stew
Ready In: 25 mins
Serves: 4
Ingredients
- 3 lbs pickerel fillets (if possible, several kinds, cut into 2-inch pieces) or 3 lbs white fish fillets (if possible, several kinds, cut into 2-inch pieces) or 3 lbs herring fillets (if possible, several kinds, cut into 2-inch pieces) or 3 lbs bass fillets (if possible, several kinds, cut into 2-inch pieces)
- 2 cups chopped celery leaves
- 1 teaspoon salt
- black pepper
- 3 egg yolks
- 3 tablespoons whipping cream
- 3 tablespoons chopped parsley
Directions
- Lay fish fillets in a shallow pan.
- Sprinkle with celery leaves, salt, and some pepper and barely cover with water.
- Bring to a boil and simmer carefully until fish flakes.
- Remove fish with a slotted spoon to a dish in a warm oven.
- Strain fish stock into a clean saucepan, discarding celery leaves.
- Beat egg yolks and cream together.
- Stir 1 tbsp.
- of fish stock into egg mixture and then blend into remaining stock.
- Reheat very slowly, stirring continuously.
- Do not boil.
- Adjust seasoning.
- Pour sauce over fish, garnish with parsley and serve.
- Traditionally the fish and sauce is spooned onto thick slices of dark rye bread.
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