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🍽️ Waterzooi

301 kcal · 30 min · 4 servings

Ingredients

• 400 g celeriac
• 1 l meat broth
• 300 g eel (cleaned, skinned, cut into 5 cm long pieces)
• 300 g pike fillet (in bite-sized cubes)
• 300 g redfish fillet (in bite-sized cubes)
• parsley
• salt
• pepper (from the mill)

Instructions

1. 1. Chop half of the celeriac finely, and cut the other half into thin strips. Cook the finely chopped celeriac in the broth until tender, then puree it very finely. Add the celeriac strips and the fish pieces to the hot soup and let them steep on low heat for 5 minutes.
2. 2. Remove the fish pieces and keep them warm. Bring the soup to a boil over medium heat, season to taste, and pour it over the fish pieces. Serve sprinkled with parsley.

Nutrition per serving

• kcal: 301
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 2 g