Thick Fish Soup "A La Vatersay" Recipe
Traditional Belgian fish stew (waterzooi), previously considered the food of fishermen who could not afford the means they caught. This is a thick, rich fish soup with vegetables, egg yolks and cream. Compose: "A la", because there are many "experts" of cooking on the site who will protect the authenticity of the recipe. I did without digressions, since I did not have all the necessary products available. But the taste didn't get any worse. It is very fragrant and delicious!
Servings 4
Cook Time 40 minutes
Ingredients
- 400 gram Fish in the original cod, I have coho
- 2 tablespoons Vegetable oil
- 3 pieces Potatoes
- 1/2 piece Onion
- 1/2 piece Carrot
- 2 pieces Celery root
- 1 piece Seasoning Bouquet of garnishes: Bay leaf, thyme, leek, parsley stalk
- A mixture of spices to taste
- Salt to taste
- 150 ml Cream (33%)
- 1 piece Egg yolk
- 1 tablespoon Lemon juice
- 1200 ml Water for broth
- 2 cloves Garlic
- Parsley for serve, to taste
Instructions
- We clean the fish and cut it into portions. I decided not to fillet the fish so that it would not fall apart.
- Fill the fish with water, lay out a bouquet of side dishes, add salt. Bring to a boil, remove the foam and cook over medium heat for about 15 minutes until the fish is ready. As soon as the flavor of the seasonings disappears, I recommend removing them so as not to oversaturate the broth with them.
- Vegetables are peeled, diced onions and carrots, celery straws.
- Pour vegetable oil into a saucepan, a high frying pan or a saucepan with a thick bottom. Put the vegetables in a hot frying pan and simmer over medium heat for about 8 minutes until soft.
- Put the potatoes, diced.
- Pour in the strained broth (about 1 liter). Bring to a boil, reduce the heat to medium, cook for 15 minutes.
- Add salt, pepper mixture and crushed garlic. Boil. Turning off the fire.
- Mix cream, egg yolk, lemon juice.
- Add half a cup of warm fish broth, mix well with a whisk.
- Add the cream and yolk to the soup, stirring with a whisk. The soup should not boil, otherwise the cream will curdle.
- Put boiled fish in the soup, warm it up for 5 minutes without bringing it to a boil. Let the soup brew for 10 minutes.
- Serve the soup with chopped parsley, white bread or croutons.
- Enjoy your meal!!!