Name: Belgian Waterzooi with Quick Cream Sauce
Total time: 40 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1 kg salmon fillets; 500 g cod fillets; 200 g prawns; 4 potatoes; 3 carrots; 2 leeks; 200 ml heavy cream; 1 onion; 2 garlic cloves; 1 liter fish stock; 1 tbsp butter; 1 tbsp flour; Salt and pepper

A traditional Flemish fish stew with a creamy finish, using fresh salmon, cod, and prawns with root vegetables.

Method

Dice potatoes, carrots, and leeks. Chop onion and garlic.
In a large pot, melt butter and sauté onion and garlic until fragrant.
Add potatoes, carrots, and leeks, cooking for 5 minutes.
Pour in fish stock and bring to a boil.
Add salmon, cod, and prawns, cooking for 8-10 minutes until fish is done.
In a separate bowl, mix cream, flour, and a splash of stock to make a sauce.
Stir the sauce into the pot and simmer for 5 minutes.
Season with salt and pepper before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.