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
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. We clean the fish and cut it into portions. I decided not to fillet the fish so that it would not fall apart.
  2. 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.
  3. Vegetables are peeled, diced onions and carrots, celery straws.
  4. 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.
  5. Put the potatoes, diced.
  6. Pour in the strained broth (about 1 liter). Bring to a boil, reduce the heat to medium, cook for 15 minutes.
  7. Add salt, pepper mixture and crushed garlic. Boil. Turning off the fire.
  8. Mix cream, egg yolk, lemon juice.
  9. Add half a cup of warm fish broth, mix well with a whisk.
  10. Add the cream and yolk to the soup, stirring with a whisk. The soup should not boil, otherwise the cream will curdle.
  11. 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.
  12. Serve the soup with chopped parsley, white bread or croutons.
  13. Enjoy your meal!!!
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