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Waterzoi

ingredients

serves 4 - 6
450 g (1 lb) whitefish such as turbot, monkfish, cod or freshwater fish such as pike or perch, skin and bones reserved
Bouquet garni (1 bay leaf, sprig thyme, parsley stalks)
6 black peppercorns
1 tbsp lemon juice
2 shallots, finely chopped
140 ml (1/4 pint) dry white wine
120 g (4 oz) carrots, cut into thin rounds
2 sticks celery thinly sliced
2 leeks, well washed and cut into thin rounds
Salt and pepper
200 ml (7 fl oz) double cream
3 tbsps chopped parsley

method

1. Combine the fish bones and trimmings with 430 ml (3/4 pint) water, the bouquet garni, black peppercorns and lemon juice in a large, deep bowl. Cook for 10 minutes on HIGH and then strain.

2. Discard the bouquet garni and the fish bones and trimmings.

3. Combine this fish stock with the shallots, wine, carrots, celery and leeks in a large, deep bowl. Cover loosely and cook for about 6 minutes on HIGH, or until the vegetables are nearly tender.

4. Cut the fish into 5 cm (2 inch) pieces and add to the bowl. Season with salt and pepper, re-cover the bowl and cook for a further 6 - 8 minutes on HIGH or until done.

5. Stir in the double cream and leave the soup to stand for 2 minutes before serving.

6. Top each bowl with a sprinkling of chopped parsley before serving. The soup should be thin.

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