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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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
4 tsp. instant chicken bouillon granules
1 tbsp. snipped parsley
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Directions:
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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.
source--Nireille Cardyn--Ostend, Belgium
The Avon International Cookbook
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Comments from olga
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Waterzooi is a truly Belgian dish said to be the favorite supper of the king. It's a soup made with fish or chicken in an herbed broth which may be thickened with eggs and cream. Good cooks often season dishes with a pinch of chervil or nutmeg, and prefer shallots and leeks to onions.
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