Waterzooi of fish

07906 WATERZ00I FISH INGREDIENTS for 6 PEOPLE 1, 5 kg of mixed fish at choosing between monkfish, sea bass, turbot, hake, salmon, 1/2 kg of mussels, 2 onions, 4 2 leeks, celery sticks, carrots, 1 4, 2 dl of fresh cream, 30 g butter, 2 lemons, 1 tablespoon potato starch or corn, 1 cup of white wine, 1 small bunch of parsley, 1 bay leaf, salt, pepper.

Clean the fish by removing all the flakes and sventrandoli.

Cut them into slices and preserved the heads, tails and fins for soup.

Put these scraps into a pot with a carrot, a stick of celery and a sprig of parsley.

Add half a teaspoon of salt, a bay leaf and some grain of pepper and cover with 1 l of water.

Bring to a boil to simmer for an hour over low heat.

Let the mussels in salted cold water for a few hours and clean it thoroughly by removing the beards and fouling.

Let them open in a pan over high heat.

When I open them from the shells and put them in a bowl.

Strain the liquid which has formed in the Pan and pour it over the mussels.

Chopped onions, white of leek, celery and carrots and saute in a skillet to moderate heat with the butter.

When the vegetables are tender, cover with approx.

4 dl fish bouillon filtered and placed in the Pan and slices of fish.

Cover and simmer for 30 minutes.

Dilute the cornflour in a little bowl with a tbsp of broth and add the lemon juice and cream.

When the fish is cooked, pour this mixture into the Pan, shaking gently to distribute the sauce.

Finally United the mussels drain and serve immediately with toasted slices of bread.