Waterzooi, pronounced Vaterzoy, is one of Belgium’s most iconic comfort foods. This hearty stew originated in Ghent and was first made with freshwater fish caught from local rivers. Over time, chicken waterzooi became the more common version, especially as river fish supplies dwindled. The dish is loved for its rich, creamy broth made from stock, vegetables, and a final touch of cream and egg yolks that give it a luxurious texture. Paired with tender chicken or fish, waterzooi offers a comforting balance of flavours that make it perfect for family meals or festive gatherings.
Waterzooi (Vaterzoy):
What makes waterzooi truly special is its ability to adapt. While the base remains a silky blend of broth and cream, the choice of protein, vegetables, and herbs can be varied to suit personal tastes. Its light yet filling nature sets it apart from heavier stews, offering nourishment without being overwhelming. Served with crusty bread, potatoes, or rice, it provides a complete and satisfying dining experience.
History:
Waterzooi, pronounced Vaterzoy, is a traditional Belgian dish originating from the city of Ghent. Historically, it was prepared with fresh river fish caught in the region. Over time, as fish became less available, chicken waterzooi gained popularity and became a household favorite. Today, both variations are celebrated as comforting, hearty meals that showcase Belgium’s culinary heritage.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Waterzooi
Ingredients
- 1 whole chicken (cut into pieces) or 4 fish fillets (cod, haddock, or monkfish)
- 2 tablespoons butter
- 2 leeks (sliced thinly)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 onion (chopped)
- 4 cups chicken or fish stock
- 2 bay leaves
- 1 sprig fresh thyme
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 egg yolks
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Base:Melt butter in a large pot over medium heat. Add leeks, carrots, celery, and onion. Cook until vegetables soften slightly.
- Add Chicken or Fish:Place chicken pieces (or fish fillets) into the pot. Season with salt and pepper. Add bay leaves and thyme.
- Simmer the Stew:Pour in stock until ingredients are just covered. Simmer gently for about 40 minutes if using chicken, or 20 minutes if using fish.
- Remove and Reserve Meat:Take the chicken or fish out of the pot once cooked. Set aside while keeping the broth warm.
- Make the Cream Mixture:In a small bowl, whisk egg yolks and cream together until smooth. Slowly stir this into the hot broth while whisking constantly. Do not let it boil or it will curdle.
- Finish the Dish:Return chicken or fish to the pot. Warm gently in the creamy broth for a few minutes.
- Serve Hot:Garnish with fresh parsley. Serve with boiled potatoes, rice, or crusty bread to soak up the flavorful sauce.
Notes
- Traditionally made with river fish, but chicken is now the most common version.
- Use fresh herbs like parsley, thyme, and bay leaf for authentic flavor.
- The cream and egg yolk mixture should be added at the end to prevent curdling.
- Serve with crusty bread or potatoes to soak up the flavourful broth.
Tips for Waterzooi (Vaterzoy):
- Use fresh herbs like thyme, bay leaves, and parsley for authentic flavour.
- Always add the cream and egg yolk mixture at the end over low heat to prevent curdling.
- For richer taste, prepare the stew a few hours in advance and reheat gently before serving.
- If making fish waterzooi, use firm white fish like cod or monkfish so it holds shape while cooking.
-
Pair with a light Belgian beer or white wine to complement the creamy broth.
FAQ’s for Waterzooi (Vaterzoy):
Q: Can I make waterzooi ahead of time?
Yes, you can cook the base in advance. Just reheat gently and add the cream-egg mixture before serving.
Q: Can I freeze waterzooi?
It’s not recommended to freeze it because the cream and egg mixture may separate upon thawing.
Q: Which vegetables work best in waterzooi?
Leeks, carrots, celery, and onions are traditional, but parsnips and potatoes can also be added.
Q: Is waterzooi always made with chicken?
No, the original version used fish, but chicken is now the most common variation.
Q: What can I serve with waterzooi?
Boiled potatoes, steamed rice, or crusty bread are perfect accompaniments to soak up the sauce.
Conclusion:
Waterzooi, whether made with chicken or fish, is more than just a Belgian stew—it is a dish that carries history, tradition, and comfort in every bite. Its creamy broth, tender meat, and fresh vegetables create a perfect balance of richness and lightness, making it suitable for both everyday meals and special occasions.