Waterzoi (Flemish Freshwater Fish Stew)

Ingredients

• 2 kilos eel
• 1 litre water
• 12 grammes salt
• 3 grammes pepper
• 50 grammes parsley stalks
• 15 grammes sage
• 150 grammes white of celery
• 100 grammes butter
• powdered rusk
• buttered bread

Instructions

1. Clean 2 kilos of eel, small pike, carp, tench and the like, taken alive and as fresh as possible, and cut them into sections.
2. Set them to cook with 1 litre of water, 12 grammes of salt and 3 grammes of pepper.
3. Add a bouquet of 50 grammes of parsley stalks and 15 grammes of sage, then 150 grammes of sliced white of celery and 100 grammes of butter.
4. Cook briskly enough that the liquid has reduced and thickened just as the fish are done.
5. If the thickening seems insufficient, complete it with a little powdered rusk.
6. Remove the bouquet and serve the Waterzoi as it is, with slices of buttered bread.