Waterzoï

Ingredients

• 2 kg eel, pike, carp, tench, or similar freshwater fish
• 1 litre water
• 12 grams salt
• 3 grams pepper
• 50 grams parsley stems
• 15 grams sage
• 150 grams celery hearts, sliced thin
• 100 grams butter
• as needed biscotte powder (dried, ground biscuit)

Instructions

1. Clean the fish thoroughly. Cut into sections and mark for cooking (place in the pot with the liquid and seasonings).
2. Combine 1 litre of water, salt, and pepper. Prepare a bouquet garni (herb bundle) with parsley stems and sage. Add the sliced celery hearts and butter to the pot.
3. Bring the cooking liquid to a brisk simmer. Cook at this vigorous heat so that the reduction of the liquid and its natural binding (liaison) come together at precisely the moment the fish is cooked through.
4. If the natural liaison appears insufficient, thicken slightly with a little biscotte powder stirred in.
5. Remove the bouquet garni. Serve the waterzoï as is, accompanied by buttered bread slices (tartines).