Most of the fish served in Belgium arrives daily in the port of Ostend, a city on the 45 mile long coast. Mussels, haring, cod, lobster, oysters, eel and sole make up for the largest part of the daily catch.
The stews' vegetables vary between seasons, as do the fish.

4 servings

3 ounces butter
1 small onion, sliced in fine rings
3 heads endive, cut in small strips
3 spring onions, finely chopped
Lemon juice
½ quart fish stock
2 fluid ounces dry white wine
2 meaty tomatoes, peeled and quartered
4 pieces cod filet, 6 ounces each
6 ounces salmon filet, but into strips
Salt and pepper
2 tablespoons watercress, finely chopped
2 tablespoons flat leave parsley, finely chopped
2 tablespoons chives, finely chopped

Serve with
Steamed potatoes or Croutons

Melt 2 ounces of the butter in a large pan and add the onion, endives, spring onion and lemon juice. Cook for 20 minutes on low heat.
Add the tomato parts and the rest of the butter.
Season the cod with salt and pepper and add to another pan. Add the vegetable mixture, bring to a boil and poach the fish for 6 to 8 minutes.
To serve place the cod filets and (uncooked) salmon strips in a large dish and cover with vegetable stew.
Serve hot with steamed potatoes or croutons.

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