Waterzooi Van Vis - Flemmish Fish Stew
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 2
- 1 teaspoon olive oil
- 2 tablespoons onions, finely diced
- 1 teaspoon garlic, minced
- 1/8 teaspoon saffron
- 60 ml dry 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 tomato, 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
Recipe
- 1 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.
- 2 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.
- 3 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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