WATERZOEI

This is an essentially Flemish soup. One uses carp, eels, tench, roach, perches, barbel, for the real waterzoei is
always made of different kinds of fish. Take two pounds of fish, cut off the heads and tails, which you will fry
lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a
sprig of parsley, one of thyme, a bay−leaf; pour in two−thirds of water and one−third of white wine till it
more than covers the ingredients and let it simmer for half− an−hour. Then the pieces of fish must be cut an
equal size, and they are placed to cook quickly in this liquor for twenty minutes. Five minutes before serving
add a lemon peeled and cut into slices and the pips removed. Some people bind the sauce with breadcrumbs
grated and browned. You serve, with this dish, very thin slices of bread and butter. For English tastes, the
heads and tails should be removed when dressing the dish.