Belgian Ostend Waterzooi (Fish Soup)

• 1 lb. fresh
• frozen fish fillets
• 1 lb. fresh
• frozen lobster tails
• 20 mussels
• 2 leeks, sliced
• 2 stalks celery, sliced
• 2 tbsp. butter
• margarine
• 1-1/2 tsp. dried marjoram, crushed
• 1-1/3 tbsp. instant chicken bouillon granules
• 1 tbsp. snipped parsley

1. Thaw fish, if frozen.
2. Cut into 1-inch pieces.
3. Partially thaw lobster; remove from shells.
4. Split tails in half lengthwise; cut into 1-inch pieces.
5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
6. Let stand 15 minutes; rinse.
7. Repeat soaking and rinsing twice.
8. Cook leeks and celery in butter till tender.
9. Stir in marjoram and 1/2 teaspoon pepper.
10. Set aside.
11. In Dutch oven combine mussels and 4 cups water.
12. Bring to boiling; reduce heat.
13. Cover; simmer 5 minutes or till mussels open.
14. Remove with slotted spoon.
15. Remove mussels from shells; set aside.
16. Return water to boiling.
17. Add fish and lobster.
18. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested.
19. Remove with slotted spoon.
20. Strain cooking liquid and return to Dutch oven.
21. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules.
22. Heat through.
23. Sprinkle with parsley.
24. Makes 6 servings.
25. source--Nireille Cardyn--Ostend, Belgium The Avon International Cookbook

fresh, frozen fish, fresh, lobster, mussels, leeks, stalks celery, butter, margarine, dried marjoram, instant chicken, parsley

Taken from www.foodgeeks.com/recipes/20437 (may not work)