Dutch "Waterzooi" (fishsoup)

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Ingredients:

1 kg firm fish

(i.e. eel, carp, pike perch, crayfish)

1 liter fish bouillon 

2 dl white wine

butter

4 slices brown bread

pepper

lemon juice

parsley

Preparation:

© Janneke's Recipe pages - fish meals, one-pot meals, fish soup

Fillet the fish and cut in pieces.

Bring the wine and bouillon to a boil, add the fish and keep the bouillon very hot but not boiling for about 10 minutes.

Fry butter spread bread on both sides in a frying pan.

Take the fish out of the pan with a skimmer and put on a plate.

Flavour the soup with pepper, lemon juice and salt. Sprinkle some parsley over.

Place the bread in the soup bowls, spoon the soup over and serve the fish separate.