Waterzooi

Preparation:

Preparation: Cut the fish into pieces, setting aside the heads and bones. In a saucepan, these, covered with water, with the parsley and pepper stalks, will be used to prepare a fumet. The cooking must take place with a slight boil, possibly skimming the surface, for thirty minutes. Pass, filter and set aside. Thoroughly wash the mussels and place them in a saucepan over high heat. When they are open, remove them from the shell and reserve half of the sauce for the fumet. Melt the butter in a cocotte and add finely chopped onion, leeks, celery and carrots. Place the pieces of fish and sprinkle with the fumet. Leave to cook over low heat, with a lid, for an hour. Dilute the cream, half a lemon and a knob of butter in the cooking broth. To obtain the right density, dilute the spoonful of flour in the white wine (or in the fumet). This sauce must be incorporated into the cocotte with the fish trunks and vegetables. Finally, the cooked and shelled mussels are added to the soup. The Waterzooi is served hot in its pot and enjoyed with slices of toasted and buttered bread.