BELGIAN FISH SOUP (WATERZOOI DE POISSON)

Ingredients:

Fish -2 kg (approx)

White or green celery – 250 Gms

Salt and pepper

Bouquet garni (parsley, thyme, bay leaves, 2-3 sage leaves)

Fish stock or water

Butter – 100 gms

Rusk crumbs (powdered)

Method:

• Clean the fish, and cut it into pieces 2-3” long.
• Wash the celery, ad scrape and trim it if necessary.
• Chop it very finely or mince it.
• Butter a saucepan or stew pan, and put in the celery and the fish sections.
• Season with salt and pepper and the bouquet garni.
• Cover with the fish stock or water, and add the butter cut in small pieces.
• Cover the pan, and boil the soup briskly so that the liquor is reduced when the fish is cooked.
• Before serving, remove the bouquet garni and add the Rusk crumbs to thicken the soup.