Ghent-Style Turbot Stew

Name: Ghent-Style Turbot Stew (Gentse Waterzooi van Tarbot)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 tbsp. butter; 4 medium leeks, trimmed, white and pale green parts only, julienned; 2 carrots, peeled, trimmed, and julienned; 1 ⁄ 2 celery root, peeled and julienned; 2 shallots, peeled and minced; 1 ⁄ 2 cup dry white wine; 4 cups fish stock; 1 tbsp. fresh thyme leaves; 1 bay leaf; Pinch saffron threads; Salt and freshly ground black pepper; 2 lb. boneless, skinless turbot, sole, or halibut cut into 1" cubes; 1 1 ⁄ 2 cups whole milk; 3 egg yolks; Leaves from 8 sprigs parsley, chopped

Serves
serves 4-6

This recipe for waterzooi ("simmering water") is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek (Workman, 1996).

Ingredients

3 tbsp. butter
4 medium leeks, trimmed, white and pale green parts only, julienned
2 carrots, peeled, trimmed, and julienned
¹⁄₂ celery root, peeled and julienned
2 shallots, peeled and minced
¹⁄₂ cup dry white wine
4 cups fish stock
1 tbsp. fresh thyme leaves
1 bay leaf
Pinch saffron threads
Salt and freshly ground black pepper
2 lb. boneless, skinless turbot, sole, or halibut cut into 1" cubes
1 ¹⁄₂ cups whole milk
3 egg yolks
Leaves from 8 sprigs parsley, chopped

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Instructions

Step 1

Melt butter in a medium pot over medium heat. Add leeks, carrots, celery root, and shallots and cook until slightly soft, 3-5 minutes. Add wine, stock, thyme, bay leaf, saffron, and salt and pepper to taste. Cover, reduce heat to medium-low, and simmer until vegetables are soft, 10-15 minutes. Add fish and poach until cooked through, 6-8 minutes.

Step 2

Whisk milk and egg yolks together in a medium bowl. Gradually add 1 cup of the hot broth from pot, whisking constantly, then stir hot milk mixture back into pot. Heat stew until hot (do not allow to boil; it will curdle) Adjust seasonings. Garnish with parsley.

Melt butter in a medium pot over medium heat. Add leeks, carrots, celery root, and shallots and cook until slightly soft, 3-5 minutes. Add wine, stock, thyme, bay leaf, saffron, and salt and pepper to taste. Cover, reduce heat to medium-low, and simmer until vegetables are soft, 10-15 minutes. Add fish and poach until cooked through, 6-8 minutes.
Whisk milk and egg yolks together in a medium bowl. Gradually add 1 cup of the hot broth from pot, whisking constantly, then stir hot milk mixture back into pot. Heat stew until hot (do not allow to boil; it will curdle) Adjust seasonings. Garnish with parsley.