Auguste Escoffier

1572 Waterzoï

Preparation info
    • Difficulty

      Easy

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

In Belgium and Holland this preparation is the equivalent of the Bouillabaisse.

Ingredients

Ingredients:.

  • 2 kg (4½ lb) eel, pike, carp, tench or other freshwater fish, live or as

Method

Cover the fish with the water, add the rest of the ingredients, bring to the boil and cook fairly rapidly so that the cooking liquid reduces and becomes sufficiently thickened at the same time that the fish is just cooked. If, however, the cooking liquid is not sufficiently thick, this can be rectified by the addition of a few crumbs made from rusks.

For service,