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:

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