A rich and wholesome stew of Belgian origin, Waterzooi de Brochet (vooter-zoy d’ bro-shay) may be served with a hot potato salad or vegetable rice.
2 oz. butter
1 onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 garlic cloves, finely sliced
1 X 3 lb. pike, cleaned, prepared and cut into bite-sized pieces li- pints water 8 fl. oz. dry white wine bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
6 oz. frozen prawns or shrimps, thawed
1 teaspoon ground saffron
1 teaspoon salt
2 teaspoon black pepper
1 lemon, quartered
4 parsley sprigs
A classic Belgian dish, Waterzooi de Poulet needs no other accompaniment than a bottle of white wine.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion, celery and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the pike and fry for 5 minutes, stirring and turning occasionally.
Pour over the water and wine and add the bouquet garni. Stir in the prawns or shrimps, saffron, salt and pepper. In-crease the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer for 10 minutes.
Remove the casserole from the heat. Using a slotted spoon, transfer the fish to a warmed, deep serving bowl and keep hot.
Pour the cooking liquids through a fine wire strainer set over a large bowl. Discard the contents of the strainer. Return the stock to the casserole and set the casserole over high heat. Boil rapidly until the stock has reduced by two-thirds.
Remove the pan from the heat.
Pour the stock over the fish. Garnish with the lemon quarters and parsley and serve at once.