Homebrew Chef: Waterzooi

Waterzooi

Ingredients:

TBSP

Butter, unsalted

TBSP

Olive Oil

Each

Shallots, peeled and minced

Each

Leeks, White and light green parts only, about 2 ½ cups, sliced

Each

Fennel, sliced thin

Each

Carrots, peeled and julienne

Stalks Celery, sliced on a bias

Each

Yukon Gold Potatoes, creamers, quartered (optional)

Cups

Fish Stock or Vegetable Stock, preferably homemade

Cup

Beer*

Each

Bay Leaf

TBSP

Thyme, fresh

Cups

Heavy Cream, organic

Pounds Fresh fish, Halibut, Sturgeon, Monkfish, or Cod

Sea Salt and Pepper

Pound P.E.I. Mussels (optional)

Cup

Chervil or Italian Flat Leaf Parsley

Take your fish of choice and slice into 1 ½ inch cubes, removing the skin and any bones, season with salt and pepper and add to the pot with the mussels, turning down the heat to a low and cook for about 8-10 minutes, all the vegetables should be tender, the mussels opened, and fish cooked.

Note: Do not bring to a boil, just a light simmer or small bubbles around the edge of the pot. Ladle Waterzooi into warm bowls and garnish with chervil or parsley.

Variation:

This dish can be made with poultry or shellfish. Substitute the fish stock with chicken, duck, shellfish or vegetable stock and the fish for chicken, duck or a mixture of mussels, clams, prawns, crab and/or lobster.

* For the beer choice, a good Belgian Blonde, Strong Golden or Tripel would be ideal. Commercial examples would be Westmalle Tripel, Duvel Strong Golden, De Konnick Belgian Pale Ale, Chimay Cinq Cent, Delirium Tremens, or North Coast Pranqster.

As the nights are cool and the sound of rain patters on the roof, the flavor of Waterzooi will warm the soul. A traditional Flemish dish of Gent, this main course showcases wonderful aromatic vegetables and fresh local fish in thick stew like soup.

Serves 4-6

Directions:

Add butter and olive oil to a large Dutch oven or 12 qt pot and heat over medium until the butter is completely melted and starts to foam. Add the minced shallots and sauté for 3-4 minutes. Add the sliced leeks and fennel, season with some salt and pepper and sauté for another 5 minutes or enough time to slightly wilt the leeks. Add the carrots, celery, fish stock, beer1, bay leaves, thyme and cream, bringing mixture to a simmer for about 6 minutes.