6 - 8 servings
How to cook Flemish Fish Soup
- 2 pounds total boneless, skinless fish (eel, halibut and cod), cut into 1-inch cubes
- 3 tablespoons butter
- 4 medium leeks, trimmed, white and pale green parts only, julienned
- 2 carrots, peeled, trimmed, and shredded
- 2 shallots, peeled and minced
- 1/2 cup dry white wine
- 4 cups fish stock
- 3/4 tablespoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups 2% milk
- 3 egg yolks
- Leaves from 8 sprigs parsley, chopped
- Melt butter in a medium pot over medium heat.
- Add leeks, carrots, and shallots and cook until slightly soft, 3–5 minutes. Add wine, stock, thyme, bay leaf and salt and pepper to taste.
- Cover, reduce heat to medium-low, and simmer until vegetables are soft, 10–15 minutes. Add fish and poach until cooked through, 6–8 minutes.
- Whisk milk and egg yolks together in a medium bowl. Gradually add 1 cup of the hot broth from pot, whisking constantly, then stir hot milk mixture back into pot.
- Heat soup until hot (do not allow to boil; it will curdle) Adjust seasonings.
- Garnish with parsley.
The Belgian name of this recipe is Waterzooi de Poissons
. The Flemish Fish Soup is traditional and famous Belgian dish. It’s origin in the East or West Flanders region of Belgium determines whether it’s made with fish or chicken.
This recipe for Flemish Fish Soup serves/makes: 6 - 8 servings
The Flemish Fish Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Soup/Stew