'Waterzooi': Creamy Belgian Fish Stew

Name: 'Waterzooi': Creamy Belgian Fish Stew with pollock, vegetables & potatoes
Total time: 45 min
Yield: 2
Cuisine: Belgian
Ingredients: 1 piece Bay leaf; 1 piece Onion; 1 piece Garlic; 400 g Potatoes; 1 piece Leek; 1 piece Carrot; 5 g Fresh curly parsley; 2 piece Pollock; 100 g Cooking cream; 600 milliliters Low sodium fish stock; 2 tablespoon [Plant-based] butter; 1 tablespoon White wine vinegar

with pollock, vegetables & potatoes

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A Ghent classic today! Did you know that waterzooi was originally prepared with freshwater fish from Ghent's rivers and canals?

Tags:

Calorie Smart

•High Protein

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time45 minutes

Cooking Time45 minutes

DifficultyMedium

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

(May be present Celery)

1 piece

Pollock

(Contains Fish)

50 g

Cooking cream

(Contains Milk)

Not included in your delivery

300 milliliters

Low sodium fish stock

1 tablespoon

[Plant-based] butter

½ tablespoon

White wine vinegar

Nutrition Values

Energy (kJ)2246 kJ

Calories537 kcal

Fat23.3 g

Saturated Fat14.5 g

Carbohydrate51.8 g

Sugar12.3 g

Dietary Fiber19.8 g

Protein28.5 g

Salt1.6 g

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 or large pan with lid

Cooking Steps

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.

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.

In the meantime, finely chop the parsley.
Cut the fish into 2cm chunks.
When the potatoes are done, reduce the heat so that the stew is no longer boiling.

Stir in the cream and half of the parsley.
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.