Waterzooi
Description
Perfect for lunch. If you've ever been to Belgium, you've most likely tried this wonderful dish, as it's served in almost every restaurant and café in the country. However, the modern version is most commonly found on menus, using chicken meat, but if you'd like to learn the original recipe for this amazing soup, then I'll be happy to tell you.
Instructions
- 1
Step 1
First of all, we need to prepare a vegetable broth—the base of our soup. So, we place in a saucepan half an onion cut into slices, the green part of leek, sliced carrots, a couple of celery stalks, parsley stems, a couple of garlic cloves, add a bay leaf, black peppercorns, coriander, and pour in 6 cups of water. Put the saucepan over heat and simmer the broth for half an hour after it comes to a boil.
- 2
Step 2
While the broth is cooking, we can prepare the remaining ingredients. Cut the white part of the leek in half and thoroughly rinse off any sand and dirt, then slice the leek into half-rings.
- 3
Step 3
Cut the carrot, celery stalks, and half of the onion into small cubes.
- 4
Step 4
Cut the cod fillet into pieces approximately 2.5-3 centimeters wide.
- 5
Step 5
When the broth is ready, we carefully strain it through a colander into a saucepan. We no longer need the vegetables from the broth, so we can discard them.
- 6
Step 6
So, from 6 cups of water, we ended up with about 4 cups of rich broth.
- 7
Step 7
Now we can proceed directly to preparing the soup. Pour about 2 tablespoons of vegetable oil into a heavy-bottomed pot and sauté the vegetables cut for the soup until tender (about 8 minutes).
- 8
Step 8
Now place the sliced fish into the pot, pour in the wine and 2.5 cups of vegetable broth, and season with salt and pepper to taste. The remaining broth can be stored in the refrigerator and used for another dish.
- 9
Step 9
When the liquid comes to a boil, cook the soup for 12 minutes, but no longer, otherwise the crab will become dry.
- 10
Step 10
Now carefully remove the fish and vegetables from the soup and transfer them to a plate.
- 11
Step 11
Place 2 egg yolks into a deep bowl.
- 12
Step 12
Add 1/4 cup of cream.
- 13
Step 13
Beat everything until smooth, add about half a cup of vegetable broth (not hot) and blend again.
- 14
Step 14
Now we need to pour this mixture into the soup, but remember that the cream and eggs may curdle if the soup is too hot. Mix everything together.
- 15
Step 15
Place the fish and vegetables onto individual serving plates, pour over the prepared broth, sprinkle with chopped parsley leaves, and serve with a piece of white bread. Enjoy your meal!