How To Make Belgian Fish Soup, Ostend Waterzooi Recipe
Easy Yummy Recipes
Easy Yummy Recipes: How To Make Belgian Fish Soup, Ostend Waterzooi Recipe
How To Make Belgian Fish Soup, Ostend Waterzooi Recipe
Ingredients:
- 1 lb. fresh or frozen fish fillets
- 1 lb. fresh or frozen lobster tails
- 20 mussels
- 2 leeks, sliced
- 2 stalks celery, sliced
- 2 tbsp. butter or margarine
- 1-1/2 tsp. dried marjoram, crushed
- 1-1/3 tbsp. instant chicken bouillon granules
- 1 tbsp. snipped parsley
Directions:
- Thaw fish, if frozen.
- Cut into 1-inch pieces.
- Partially thaw lobster; remove from shells.
- Split tails in half lengthwise; cut into 1-inch pieces.
- Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
- Let stand 15 minutes; rinse.
- Repeat soaking and rinsing twice.
- Cook leeks and celery in butter till tender.
- Stir in marjoram and 1/2 teaspoon pepper. Set aside.
- In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat.
- Cover; simmer 5 minutes or till mussels open.
- Remove with slotted spoon.
- Remove mussels from shells; set aside.
- Return water to boiling. Add fish and lobster.
- Simmer 4 to 5 minutes, covered, till fish flakes easily when tested.
- Remove with slotted spoon.
- Strain cooking liquid and return to Dutch oven.
- Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules.
- Heat through. Sprinkle with parsley.
Makes 6 servings
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