Thick Fish Soup with Vegetables and Cream (Waterzooi)
Broths • Circassian
Description
Another hearty soup that will provide comfort in bad weather or during times of fatigue. Waterzooi originated in Flanders, and fish is an important and constant ingredient.
Ingredients
- 10% cream 1 glass
- Cod 20 oz
- Whole egg 1 piece
- Fish Oil 2 glasses
- Leek 1 stalk
- Carrot 1 piece
- Celery salt 5 oz
- Potato 1 piece
- Parsley ½ bunches
- Dill ½ bunches
- Bay leaf 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 spoons
- Green peppercorns 5 pieces
Step-by-Step Guide
Step 1
Boil a regular fish broth, remove the fish, let it cool, break it into large pieces, and remove the bones.
Step 2
Wash the carrots and celery root, peel them, and cut into julienne strips. Peel the potatoes and cut into sticks. Slice the white part of the leek into half-moons.
Step 3
In a heavy-bottomed pot, sauté the leeks until softened, then add the carrots and celery, and cook for 10 minutes, stirring constantly.
Step 4
Pour in the broth, add the potatoes, bring to a boil, add the bay leaf and black peppercorns, cover with a lid, and simmer for another 15 minutes.
Step 5
Add the fish, bring to a boil, and cook for another 10 minutes.
Step 6
Carefully remove the fish.
Step 7
Mix a ladle of slightly cooled broth from the soup, the egg yolk, and the cream. Pour everything into the soup, season with salt and pepper, and heat for 3 minutes without boiling.
Step 8
Place a piece of fish in a serving bowl, pour over the broth with vegetables, sprinkle with herbs, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!