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“Hey we eat waterzooi” was my husband's first reaction when I put this dish on the table. He actually becomes a connoisseur in the field of food, dishes and recipes. And that while it has been a while since I made another version of this dish. And as I wrote in the previous recipe, this is really a classic from the Belgian kitchen. This time only the name and preparation of the recipe is Belgian. We are going to work with purely Dutch ingredients. Real Dutch shrimps, asparagus from our own soil and spuds from the low countries. And so we have another nice ′′ fusion ′′ dish with our southern neighbors. Waterzooi with asparagus and Dutch shrimps asparagus recipe shrimps
Waterzooi with asparagus and Dutch shrimp
A fun fact about asparagus is that it has extremely long stems that can grow up to two meters long! Asparagus is a perennial plant that can be grown on the same field for up to 10 years. The part above the ground dies in the fall, while the part below the ground can overwinter. Unfortunately, the asparagus season is very short in the Netherlands. That's why you have to be quick if you want to taste this tasty vegetable.
The tradition is that the season starts on the second Thursday of April to 24 June. Due to changing temperatures, asparagus is arriving from the country earlier and earlier.
The Dutch shrimp
The Dutch shrimp is a bit grey-pink. They are quite sturdy critters. As we buy them in the store, they are already cooked, so you don't have to do much with them, otherwise they will become tough! In the sea they eat plant material but also prey. They can be up to 8 cm long, but we often know them as the smallest shrimp on the shelf.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Waterzooi with asparagus and Dutch shrimp
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print Email recipe Pin Rate recipeIngredients:
- 500 gr White asparagus - Dutch
- 200 gr Dutch shrimps
- 2 cod fillets - in pieces
- 20 tal boiled potatoes
- 200 ml cooking cream
- 1 liter vegetable stock
- Parsley - fresh chopped finely chopped
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First, peel the asparagus and remove an inch or two from the back. Then cut them into 4 pieces.
- Bring a liter of vegetable stock to the boil in the large saucepan. (You can make this by dissolving 2 cubes in a liter of water)
- Cook the asparagus pieces for about 15 minutes until they are almost cooked. Remove with a slotted spoon and in a bowl cover with a lid or aluminum foil, put in the oven to keep warm at about 70 degrees.
- Blanch the cod fillets in the same stock. You can cut this into a few pieces. When they are cooked, also scoop these out of the pan with a slotted spoon and keep them warm in the oven with the asparagus.
- Now strain the stock, pour through a sieve into another pan.
- Add the cream and stir, season with freshly ground pepper. Let it simmer for about 15 minutes or so.
- Meanwhile, cook the potatoes in another pan.
- If the cream sauce is not thick enough, add a cornflour paste with 2 tbsp water and let it set for a while.
- Spoon the fish, asparagus and potatoes into deep plates. Pour in the cream sauce and finish with the shrimps and fresh chopped parsley.
- Delicious bites!
Dutch shrimp, the best of all right? Here are a few more recipes for you:
this tasty risotto balls with Dutch shrimps.
Or this one shrimp cocktail with avocado.
And also with this salmon roll and asparagus he goes well together.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
The recipe idea for this dish comes from the Spar Colruyt Group in Belgium
Waterzooi dutch shrimp recipe with asparagus and shrimps
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Wonderful combination this!
Very nice this
Make it quick
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