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Waterzooi Van Vis - Flemmish Fish Stew

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“Similar to something I had in Brussels at a lunch spot. You stand at a bar and eat standing up. I didn't speak any of the languages and the waiter just brought me the daily specials. It was about 3 degrees and no one seemed to mind the cold except me who had just spent 6 months in the tropics!”

Ingredients Nutrition


  1. Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock.
  2. Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open.
  3. Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the ftarrogon, chervil and parsley, season to taste then transfer to a serving bowl and serve.

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