pages

Translate

Friday, June 12, 2015

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.

No comments:

Post a Comment