Waterzooi de poissons

Name: Waterzooi de poissons
Total time: 45 min
Yield: Serves 4
Cuisine: Nord
Ingredients: 800 g (28 oz) mixed fish fillets (pollock, cod); 400 g (14 oz) rope-grown mussels; 300 g (11 oz) leeks, sliced; 3 carrots, julienned; 2 celery stalks, julienned; 300 ml (1¼ cups) thick crème fraîche; 200 ml (¾ cup) dry white wine; 2 egg yolks to thicken

Creamy Flemish fish stew

⏱ 45 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

800 g (28 oz)mixed fish filletspollock, cod
400 g (14 oz)bouchot mussels
300 g (11 oz)leeks, sliced
3carrots, julienned
2 sprigscelery, julienned
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)dry white wine
2egg yolksto thicken

800 g (28 oz) mixed fish fillets pollock, cod
400 g (14 oz) bouchot mussels
300 g (11 oz) leeks, sliced
3 carrots, julienned
2 sprigs celery, julienned
300 ml (1¼ cups) thick crème fraîche
200 ml (¾ cup) dry white wine
2 egg yolks to thicken

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stainless-steel sauté pan (28 cm / 11 in)

1 chef’s knife (20 cm / 8 in blade)

4 warm deep bowls for serving

1 bowl for the cream and yolks

03 — Method

Scrub the mussels, discarding any that stay open when tapped.
Cut the leeks, carrots and celery into fine, even julienne.
Soften the vegetables in the sauté pan with a little butter over low heat for 8 minutes without browning.
Add the white wine and water to cover and bring to a simmer.
Add the fish in large pieces and the mussels and cook for 8 minutes.
Gently whisk the egg yolks with the crème fraîche in the bowl.
Off the heat, stir the cream mixture in gently so it thickens without scrambling.