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Waterzooi |
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| Serves 4 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
85g unsalted butter
1 finely shredded leek or onion
2 carrots, finely shredded
2 medium potatoes, peeled and sliced or diced
1 bay leaf
10 black peppercorns
500 ml vegetable or fish stock
500g cod fillet (or chicken breasts) cut into large chunks
1 egg yolk
250ml double cream
(or 100ml milk & 150ml Dble cream)
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Melt the butter in a large pan
over medium heat, then add the leek or onion, carrot,
potatoes, bay leaf and peppercorns. Fry gently for 5 mins,
without browning.
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Add the fish, vegetable or
chicken stock and bring to the boil and simmer for about 5
minutes until tender. Reduce the heat add
the fish or chicken pieces and simmer for about 10 mins.
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Remove the fish or chicken
pieces. Beat the egg yolk, 1 tbsp
of stock and the cream together in a bowl, then stir into
the soup; reheat but don’t boil. Add the fish or chicken
again to warm through,
season to taste with salt & pepper, and serve in shallow
bowl.
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DAILY
DINNERS 
