No reviews yet

Waterzooi van Vis – Flemish Fish Stew

Calories 83.9 per serving 335.6 for selected servings

Fat 7.3g per serving 29.2g for selected servings

Sugar 1g per serving 4g for selected servings

Protein 2.5g per serving 10g for selected servings

Carbohydrates 2.4g per serving 9.6g for selected servings

Make and share this Waterzooi van Vis - Flemish Fish Stew recipe from Food.com.

Hands-Free Mode Keep screen awake while cooking.

Hands-Free Mode Off

Shallow pan, slotted spoon, saucepan, strainer, whisk

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

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.

No member notes yet. Public visitors can read notes here once members share them.