Waterzooi Van Vis - Flemmish Fish Stew
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
- 1 teaspoon olive oil
- 2 tablespoons onions, finely diced
- 1 teaspoon garlic, minced
- 1⁄8 teaspoon saffron
- 60 ml dry white wine
- 250 ml fish stock
- 225 g fish, sliced into 2cm dice
- 225 g mussels, scrubbed and de-bearded
- 115 g prawns
- 1 carrot, julienned
- 1 leek, julienned
- 1 tomatoes, blanched, peeled, de-seeded and julienned
- 1⁄2 celeriac, julienned
- 6 spring onions, cut at a sharp diagonal into 6mm lengths
- 2 potatoes, red, quartered and boiled in unsalted water for 6 minutes
- 1 teaspoon parsley, chopped
- 1 teaspoon tarragon
- 1 teaspoon chervil
- salt & freshly ground black pepper, to taste
directions
- Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock.
- Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open.
- Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the ftarrogon, chervil and parsley, season to taste then transfer to a serving bowl and serve.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making