"Waterzooi": Creamy Belgian Fish Stew
with pollock, vegetables & potatoes4.0(426)
Calories
:
537 kcalProtein
:
28.5g proteinDifficulty
:
MediumCalorie Smart
High Protein
Allergens:
- Vis
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
A Ghent classic today! Did you know that waterzooi was originally prepared with freshwater fish from Ghent's rivers and canals?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Bay leaf
½ piece
Onion
½ piece
Garlic
200 g
Potatoes
½ piece
Leek
1 piece
Carrot
2.5 g
Fresh curly parsley
(Contains: Selderij, May contain traces of allergens)
1 piece
Pollock
(Contains: Vis)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
300 milliliters
Low sodium fish or vegetable stock
1 tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2246 kJ
Calories537 kcal
Fat23.5 g
Saturated Fat14.6 g
Carbohydrate53 g
Sugar13.8 g
Dietary Fiber20 g
Protein28.5 g
Salt1.6 g
Potassium306 mg
Calcium48 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
Cooking Steps
1
- Prepare the stock and add the bay leaf.
- Chop the onion and crush or mince the garlic.
- Thoroughly wash or peel the potatoes, then cut into rough pieces.
- Cut the leek into rings and then wash thoroughly. Wash the carrot and slice into thin crescents.
2
- Melt the butter in a soup pot over medium-high heat.
- Fry the garlic and onion for 1 - 2 minutes, then add the leek, carrot and potatoes. Mix well and fry for 3 - 4 more minutes.
- Deglaze with the white wine vinegar and the stock. Bring to the boil, then cover with the lid and allow to cook for 15 - 20 minutes, or until the potatoes are done.
3
- In the meantime, finely chop the parsley.
- Cut the fish into 2cm chunks and season with salt and pepper.
- When the potatoes are done, reduce the heat so that the stew is no longer boiling.
4
- Stir in the cream and half of the parsley, then season to taste with salt and pepper.
- Add the fish and cover with the lid again, then allow to poach for 3 - 5 minutes over low heat.
- Serve the waterzooi in bowls or deep plates.
- Garnish with the rest of the parsley.
