Waterzoei
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two pounds of fish
- a pinch of white pepper
- a sprig of parsley
Method
- This is an essentially Flemish soup.
- One uses carp, eels, tench, roach, perches, barbel, for the real waterzoei is always made of different kinds of fish.
- Take two pounds of fish, cut off the heads and tails, which you will fry lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a sprig of parsley, one of thyme, a bay-leaf;
- pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for half-an-hour.
- Then the pieces of fish must be cut an equal size, and they are placed to cook quickly in this liquor for twenty minutes.
- Five minutes before serving add a lemon peeled and cut into slices and the pips removed.
- Some people bind the sauce with breadcrumbs grated and browned.
- You serve, with this dish, very thin slices of bread and butter.
- For English tastes, the heads and tails should be removed when dressing the dish.