Seafood Waterzooi GF WF YF
Serves 3 – 4
- 1½ lb. White fish – preferably several types e.g. turbot, haddock, plaice, hake
- 125 g (4 oz.) ½ cup Celery (julienne and blanched)
- 2 Free range egg yolks
- 4 – 6 tbsp. Silken tofu (beaten to a creamy consistency)
- 2 tbsp. Chopped parsley
- 1 Bouquet garni
- Unsalted butter
Make a fish stock with the fish trimmings (as described above). Sauté the blanched celery in a large pan until golden brown. Cut the fish into even sized chunks approximately 1” x 1” (2½cm. x 2½cm.).Add the fish chunks and bouquet garni to the pan and season with Low sodium salt and white pepper. Slowly bring to boil and simmer for 10 minutes or so until fish flakes easily but is not falling apart. Remove fish from the pan and place into heated dish.
Beat the egg yolks with the beaten tofu then add to the fish stock, which should be at a very gentle simmer, mix in and stir until the sauce thickens. Take care not to let it boil other wise the eggs will curdle.
Transfer fish to heated soup bowls and pour the sauce over, sprinkle liberally with chopped parsley and serve with toasted rye or spelt bread.