This is an incredibly tasty Flemish classic. It is often connected to the city of Ghent, so people often refer to it as Ghent waterzooi. It is a kind of stew, but a clear one. Depending on the region, it’s made with chicken or fish, although the larger restaurants usually give you a choice between the two. Whatever you choose, it will be accompanied by vegetables, potatoes and cream. Add freshly baked bread and you understand how Belgians always make good food.
- Boil the potatoes in salted water until tender.
- Heat the butter in a frying pan. Add the celery, carrot and onion and cook the vegetables for 3 to 5 minutes, or until soft and translucent.
- Now add the leek and fry for a further 2 minutes.
- Add the stock to the vegetable mixture and let it steep for 3 minutes.
- Poach the fish fillets gently in the stock for 3 to 5 minutes.
- Add the mussels after 1 minute.
- Once the mussels have opened, remove the seafood from the pan and set aside. Strain the broth into a saucepan. Set the vegetables aside for later use.
- Beat the egg yolk with the cream in a bowl.
- Return the stock to the heat and once it has reached a boil, add the cream and egg mixture to thicken the stock and make a sauce. Stir well with a whisk and make sure that the sauce does not come to a boil again.
- Add the peeled shrimp and half the chives and stir.
- Place the pieces of fish in a serving bowl along with the vegetables and potatoes. Pour the sauce over it. Garnish with the remaining chives.