How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

Ingredients:
    Belgian-Fish-Soup
  • 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:
  1. Thaw fish, if frozen. 
  2. Cut into 1-inch pieces. 
  3. Partially thaw lobster; remove from shells. 
  4. Split tails in half lengthwise; cut into 1-inch pieces.
  5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
  6. Let stand 15 minutes; rinse. 
  7. Repeat soaking and rinsing twice.
  8. Cook leeks and celery in butter till tender. 
  9. Stir in marjoram and 1/2 teaspoon pepper. Set aside. 
  10. In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat. 
  11. Cover; simmer 5 minutes or till mussels open. 
  12. Remove with slotted spoon. 
  13. Remove mussels from shells; set aside.
  14. Return water to boiling. Add fish and lobster. 
  15. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested. 
  16. Remove with slotted spoon. 
  17. Strain cooking liquid and return to Dutch oven. 
  18. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules. 
  19. Heat through. Sprinkle with parsley.
Makes 6 servings

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