Fish Waterzooi

🛒 Ingredients

• Cod Fillet 150 g · 126 kcal
• Potato 100 g · 77 kcal
• Carrot 50 g · 21 kcal
• Leek 50 g · 31 kcal
• Celery Stalk 25 g · 4 kcal
• Onion 25 g · 10 kcal
• Unsalted Butter 7 g · 54 kcal
• Fish Stock 200 g · 20 kcal
• Heavy Cream (35% fat) 38 g · 128 kcal
• Egg Yolk 9 g · 28 kcal
• Fresh Parsley 3 g · 0 kcal

👨‍🍳 Instructions

1. Dice potatoes, carrots, leeks, celery, and onion into uniform pieces; set aside. Season cod fillets generously with salt and pepper.
2. In a large pot, melt butter over medium heat. Sauté the diced onion, leeks, and celery for about 5-7 minutes until softened but not browned.
3. Add carrots and potatoes to the pot, then pour in the fish stock. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until vegetables are tender.
4. Gently place the seasoned cod fillets on top of the vegetables in the simmering broth. Cover and continue to cook for 8-10 minutes, or until the fish is opaque and flakes easily.
5. In a small bowl, whisk together heavy cream and egg yolk. Remove the pot from heat, then gradually whisk a ladleful of hot broth into the cream mixture to temper it, then slowly stir the tempered mixture back into the pot.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley.