Waterzoï Traditional Northern French and Belgian Fish Stew
Servings: 4
An ultra-comforting traditional dish from northern France and Belgium made with fish gently poached in a delicious, lightly creamed vegetable broth. Healthy, easy, and so flavorful.
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Instructions
Prepare the potatoes separately
- Peel and cook potatoes in boiling salted water (or steam) until cooked through.
Prepare the stew
- Rinse and peel the vegetables. Cut into chunks of equal size, about 1 to 3 cm.
- Melt the butter with the oil in a large saucepan. Add the vegetables: onion, celery, carrot, leek.
- Sauté the vegetables for about ten minutes over medium heat.
- Cover with water, add the bouquet garni and cook over medium heat for 20 minutes until the vegetables are cooked and soft. Add the potatoes.
Poach the fish
- Remove the skin from the salmon. Cut the fish fillets (salmon and cod) into 4 pieces, place in the vegetable stock and poach over medium heat until cooked through, for around 10 minutes.
Finish preparing the dish
- Whisk 1 egg yolk with the cream in a medium bowl. Remove the cooked fish pieces. Add the egg-cream mixture to the stock. Combine.
- Place the fish back in the pan and serve.
Notes
You can prepare the vegetables in advance and just before the meal, reheat and poach the fish.
For the smoked haddock option, see details in the article; reduce the quantity of cream as you will add the milk in which you reheat the haddock.
For the smoked haddock option, see details in the article; reduce the quantity of cream as you will add the milk in which you reheat the haddock.