Waterzooi Vaterzoy Recipes

TRADITIONAL FLEMISH WATERZOOI RECIPE

Steps:

• Boil the potatoes in salted water until cooked.
• Heat the butter in a frying pan.
• Add the celery, carrot, and onion and cook the vegetables for 3 to 5 minutes, or until they are soft and glazed.
• Now add the leeks and cook for another 2 minutes.
• Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
• Gently poach the fish fillets in the broth for 3 to 5 minutes.
• Add the mussels after 1 minute.
• Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan.
• Set the vegetables aside to use later.
• Whisk the egg yolk with the cream in a bowl.
• Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce.
• Now mix well with a whisk and make sure the sauce does not come to the boil again.
• Add the peeled shrimp and half the chives and stir.
• Place the fish pieces in a serving bowl along with the vegetables and potatoes.
• Pour the sauce over it.
• Garnish with the remaining chives. Tip: Most mussels sold in the Netherlands today have already been cleaned and debearded. If your mussels haven't been cleaned, simply use a knife or wire brush to scrape off any barnacles on the shells. Debeard the mussels by pulling off any strands. Place the mussels in a colander and rinse thoroughly under cool water. Discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. About the book: Werken met Vis by Dutch sustainable seafood champion Bart van Olphen offers guidance in choosing, cleaning, preparing and cooking a wide range of sustainable (European) seafood varieties with traditional recipes from the Netherlands, Belgium, and beyond. Title: Werken met Vis By: Bart van Olphen Photography: Daniel Patriasz Design & Illustrations: Tijs Koelemeijer Language: Dutch only Publisher: Carrera Publisher's Site Price: €34,90 ISBN: 9789048816217

WATERZOOI DE POULET

Steps:

• In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

WATERZOOI (VATERZOY)

Steps:

• Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
• In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
• In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
• Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.

WATERZOOI OF CHICKEN

Steps:

• Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
• Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
• Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
• Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
• Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
• Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
• Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
• Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
• Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).