Waterzooi Van Vis - Flemmish Fish Stew - cooking recipe

Ingredients

1 teaspoon olive oil
2 tablespoons onions, finely diced
1 teaspoon garlic, minced
1/8 teaspoon saffron
60 ml dry white wine
250 ml fish stock
225 g fish, sliced into 2cm dice
225 g mussels, scrubbed and de-bearded
115 g prawns
1 carrot, julienned
1 leek, julienned
1 tomatoes, blanched, peeled, de-seeded and julienned
1/2 celeriac, julienned
6 spring onions, cut at a sharp diagonal into 6mm lengths
2 potatoes, red, quartered and boiled in unsalted water for 6 minutes
1 teaspoon parsley, chopped
1 teaspoon tarragon
1 teaspoon chervil
salt & freshly ground black pepper, to taste

Preparation

Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock.
Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open.
Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the ftarrogon, chervil and parsley, season to taste then transfer to a serving bowl and serve.