Ghent-Style Turbot Stew
(Gentse Waterzooi van Tarbot)
SERVES 4 – 6
This recipe for waterzooi ("simmering water") is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (Workman, 1996).
3 tbsp. butter
4 medium leeks, trimmed, white and pale green
parts only, julienned
2 carrots, peeled, trimmed, and julienned
1/2 celery root, peeled and julienned
2 shallots, peeled and minced
1/2 cup dry white wine
4 cups fish stock
1 tbsp. fresh thyme leaves
1 bay leaf
Pinch saffron threads
Salt and freshly ground black pepper
2 lbs. boneless, skinless turbot, sole,
or halibut cut into 1" cubes
1 1/2 cups whole milk
3 egg yolks
Leaves from 8 sprigs parsley, chopped
1. Melt butter in a medium pot over medium heat. Add leeks, carrots, celery root, and shallots and cook until slightly soft, 3–5 minutes. Add wine, stock, thyme, bay leaf, saffron, 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.
2. 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 stew until hot (do not allow to boil; it will curdle) Adjust seasonings. Garnish with parsley.