Waterzooi

Ingredients

• 400 g celery root
• 1 l meat broth
• 300 g eel (cleaned, skinned, cut into 5 cm pieces)
• 300 g pike fillet (cut into bite-sized cubes)
• 300 g redfish fillet (cut into bite-sized cubes)
• parsley
• Salt
• pepper (ground)

Instructions

1. 1.

   Finely chop half of the celery root and slice the other half into thin strips. Cook the chopped celery in the meat broth until tender, then puree very finely with the broth. In the hot soup let the celery strips and fish pieces simmer over low heat for 5 minutes.

2. 2.

   Remove the fish pieces and keep warm. Raise the soup to a gentle boil at medium temperature, season, and pour over the fish pieces, garnish with parsley leaves before serving.