Thick fish soup with vegetables and cream (Waterzooi)
2 servings
60 minutes
Another thick soup that will be a consolation in bad weather or when you are feeling weak. Waterzooi was invented in Flanders, and fish is an important and constant ingredient here.
1
Boil regular fish broth, remove the fish, let it cool, break it into large pieces, and remove the bones.
- Cod: 500 g
- Fish stock: 2 glasss
2
Wash, peel, and julienne the carrot and celery root. Peel and cut the potato into sticks. Slice the white part of the leek into half-rings.
- Carrot: 1 piece
- Celeriac: 100 g
- Potato: 1 piece
- Leek: 1 stem
3
In a thick-bottomed pot, sauté the leeks until soft, then add carrots and celery, cooking for 10 minutes while stirring constantly.
- Leek: 1 stem
- Carrot: 1 piece
- Celeriac: 100 g
4
Pour in the broth, add the potatoes, bring to a boil, add the bay leaf and peppercorns, cover with a lid, and cook on low heat for another 15 minutes.
- Fish stock: 2 glasss
- Potato: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
5
Add the fish, bring to a boil, and cook for another 10 minutes.
- Cod: 500 g
6
Carefully take out the fish.
7
Mix a ladle of cooled broth from the soup, egg yolk, and cream, pour it into the soup, season with salt and pepper, heat for 3 minutes without boiling.
- Fish stock: 2 glasss
- Egg yolk: 1 piece
- Cream 25% fat: 1 glass
- Salt: to taste
- Ground black pepper: to taste
8
Place a piece of fish in a serving dish, pour vegetable broth over it, sprinkle with herbs, and serve at the table.
- Cod: 500 g
- Parsley: 0.5 bunch
- Dill: 0.5 bunch
