RECIPE: Waterzooi

4 tbsp unsalted butter
1 tbsp olive oil
3 shallots, peeled and minced
3 leeks, cut in half, washed, white and light green part sliced (about 2 1/2 cups)
1 fennel, washed, core removed, and sliced thin
2 large carrots, peeled and julienned
2 stalk celery, washed and sliced on the bias
2 bay leaves, fresh
1 tbsp thyme, fresh leaves
6 golden potatoes, quartered
4 cup fish or vegetables stock
1 cup Belgian beer
2 cup heavy cream or coconut cream
2 lb white fish, like halibut, sturgeon, monkfish or cod
sea salt and freshly cracked white pepper, to taste
1/2 lb mussels, washed and beards removed
1/4 cup chervil or Italian leaf parsley washed and leaves removed, for garnish

Add butter and olive oil to a large Dutch oven and heat over medium until the butter is completely melted and starts to foam.
Add the minced shallots and sauté for 3 – 4 minutes.
Add the sliced leeks and fennel, season with salt and pepper and sauté until leeks are slightly wilt, about 5 minutes.
Add the carrots, celery, bay leaves, thyme, and sauté for another 4 minutes.
Then add the potatoes, fish stock, cooking beer, and cream.
Bring the mixture to a simmer for about 8 minutes.
Take the white fish, remove skin and bones, cut it into 1 ½ inch cubes, season with salt and pepper and add to the pot.
- Add the mussels to the pot.
Cook on low heat for about 8-10 minutes until all the vegetables are tender, the mussels opened and fish just cooked.
Do not bring to a boil, just a light simmer or small bubbles around the edge of the pot.
Ladle Waterzooi into warm bowls and garnish with chervil or parsley.

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