Ghent-Style Turbot Stew
This recipe for waterzooi (“simmering water”) is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (Workman, 1996).
Ghent-Style Turbot Stew (Gentse Waterzooi van Tarbot)
This recipe for waterzooi ("simmering water") is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek.
Yield: serves 4-6
- 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 lb. 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
- 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.
- 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.