Entree: Belgium – Belgian Coast – Zeebrugge Fish Stew (Hearty Belgian coastal stew of mixed fish and shellfish in a creamy aromatic broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 2 medium leeks (white and light green parts only), cleaned and sliced
- 2 medium carrots, sliced
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) dry white wine or Belgian beer
- 3 cups (720 ml) fish stock or low-sodium seafood broth
- 1 bay leaf
- 1 tsp (5 ml) fresh thyme leaves or 1/2 tsp dried thyme
- 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)
- 1 lb (450 g) firm white fish (cod, haddock, or pollock), cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) mussels, scrubbed and debearded
- 8 oz (225 g) shrimp, peeled and deveined
- 3 oz (85 g) smoked fish (such as smoked haddock), flaked
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. In a large heavy pot or Dutch oven, heat butter and olive oil over medium heat until shimmering. Add minced shallot and garlic and sauté until translucent, about 2 minutes.
2. Add sliced leeks and carrots and cook until softened, about 5 minutes. Stir in potatoes and cook 2 minutes more.
3. Pour in white wine or Belgian beer and simmer 2–3 minutes to reduce slightly. Add fish stock, bay leaf, thyme, and red pepper flakes if using. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
4. Reduce heat to low. Stir in the firm white fish pieces and smoked fish flakes, cover, and simmer gently for 4–5 minutes.
5. Add mussels and shrimp to the pot, cover, and cook until mussels open and shrimp are opaque, about 4–6 minutes. Discard any mussels that do not open.
6. Stir in heavy cream and lemon juice, warm through without boiling. Adjust seasoning with salt and pepper to taste.
7. Remove bay leaf, ladle stew into warmed bowls, and sprinkle with chopped parsley. Serve with crusty bread or boiled potatoes as preferred.