2 tablespoons butter
1 tablespoon olive oil
2 carrots, peeled and diced
2 leeks, chopped, rinsed, and diced
1 rib celery, peeled and thinly sliced
2 all-purpose potatoes, peeled and diced
Salt and pepper
4 sprigs fresh thyme
4 springs fresh parsley
1 fresh bay leaf or 2 leaves dried
4 cups chicken stock or broth
12 ounces Belgian brown ale
8 ounces fish or other seafood such as shrimp, scallops, thinly sliced or diced
1 cup heavy cream
2 large eggs yolks
Cook s note: Chicken may be used in Waterzooi in place of seafood. This dish was served with Saison Dupont Ale.
In a deep pot over moderate heat, melt butter with oil and saute vegetables 5 minutes. Season with salt and pepper. Tie together parsley and thyme and add to pot along with broth, ale, and bay leaves. Cover and simmer 15 to 20 minutes until vegetables are tender. Add seafood and simmer 2 minutes. During this time whisk cream and egg yolks. Add a ladle of cooking broth to cream-and-egg mixture to temper. Pour cream-and-egg mixture into the broth mixture and stir constantly for 2 to 3 minutes over low to moderate heat to thicken. Remove herbs and then add chopped fresh parsley for color; adjust seasoning. Ladle hot Waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
Yield: 6 to 8 servings
Source: LeAnn and Bob Hall
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.