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Fish Waterzooi
Root vegetables sweat gently before fish stock turns them into a fragrant broth for poaching chunks of white fish and grey shrimp. An egg yolk and cream liaison, whisked in off the heat at the very end, gives the classic Belgian dish its silky finish.
- Total time
- 65 min
- Prep
- 20 min
- Cook
- 45 min
Ingredients
Method
Peel the vegetables and cut them into sticks with the Tupperware Super Dicer.
Chop the peeled onion in the Tupperware SuperSonic Chopper Compact.
In the Tupperware 3.3 l Mastro Dutch Oven, sweat the vegetables and onion in the heated oil over medium heat, without letting them colour.
Pour in the hot fish stock, add the bouquet garni, season lightly with salt and pepper.
Simmer gently for 20 minutes, until the vegetables are tender.
Slide the fish pieces and shrimp gently into the simmering broth and poach for 8 to 10 minutes.
Lift out the fish with the Tupperware Ergonomic Ladle and keep it warm, covered.
Whisk the egg yolks with the cream and a dash of lemon juice in a Tupperware 630 ml container.
Take the pot off the heat, then whisk this mixture gently into the broth (do not let it boil again once the cream and eggs are in, the sauce should just thicken lightly and turn velvety).
Slide the fish gently back into the pot to coat it in the sauce, adjust the seasoning and serve at once.
