Flemish-style Fish Stew (Waterzooi)
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(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 116 μg | (58 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 353 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 100 grams Celery root
- 2 Parsnips
- 1 onion
- 50 grams butter
- 500 milliliters fish stock
- 250 milliliters dry white wine
- 1 bay leaf
- 600 grams fish fillets (freshwater fish such as eel, carp, tench)
- salt
- 2 Tbsps freshly grated white bread
- 200 milliliters Whipped cream
- 2 egg yolks
- ½ lemon (juice only)
- 1 Tbsp minced parsley
Preparation steps
1.
Peel the carrots, celery root, parsnips, and onion. Cut all vegetables into small dice.
In a saucepan, heat the butter and add the vegetables. Sauté until hot. Add the fish stock, white wine, and bay leaf. Simmer gently for about 15 minutes.
2.
Cut the fish fillets into pieces and season with salt. Add the fish to the simmering broth and continue to simmer a few minutes. With a slotted spoon, tranfer the fish and vegetables, dividing evenly among four soup plates.
Ina small bowl, whisk together cream, egg yolks, lemon juice, and grated white bread and add this mixture to the simmering broth. Heat thoroughly but do not allow the broth to come to a boil. To serve, ladle the broth mixture over the fish and sprinkle with parsley.
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