Thick Fish Soup with Vegetables and Cream (Waterzooi)
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
2
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 - 17.6 oz
- Whole egg - 1 piece
- Fish Oil - 2 glasses
- Leek - 1 stalk
- Carrot - 1 piece
- Celery salt - 3.5 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.
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