Flemish Waterzooi

For Flemish Waterzooi, rinse and dry the skinned eel and carp, cut both into 5 cm pieces and season with salt and pepper.

Remove the peel from the onions and dice finely. Clean the celery, put the greens aside and cut the stalks into green strips. Rinse and dry the kitchen herbs and chop finely. Grind bay leaves very finely.

Grease an oval dish with just under half of the butter. Fill in onions and celery. Layer the fish pieces alternately with the herbs and top with the remaining butter, divided into flakes.

Pour in wine and enough water to cover the fish flat. Season well with salt and season with pepper and simmer for 20 minutes with the lid closed, then 5 minutes without the lid.

Stir the breadcrumbs into the fish stock to thicken it. Chop the celery leaves medium coarsely, sprinkle over the waterzooi and bring it to the table in the Reindl.

Serve with baguette or farmhouse bread.

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