Waterzooi – Stew From North Sea Fish

Gut and fillet the fish, clean the mussels and crustaceans properly. Remove the shells from the shallots, chop them finely and poach them with the fish, mussels and crustaceans in a meat juice made of fish stock and white wine.

Clean the remaining vegetables, cut them into narrow strips and sauté them in a third of the butter, strain through a sieve and collect the liquid.

Remove the fish, mussels and shellfish from the meat juices, add the vegetable soup and reduce the liquid. Add the whipping cream and boil repeatedly, then stir in the remaining butter.

Break the crustaceans out of their shells and place them in an ovenproof tureen with the fish and mussels and the vegetables, pour the sauce over them.

Bring to the boil again briefly, sprinkle with parsley and bring to the table.

It goes well with a Chardonnay.

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