Waterzooi
Waterzooi is a rich and creamy Belgian stew made with chicken or fish, vegetables, and a delicate broth thickened with cream and egg yolks. It is often served with crusty bread or boiled potatoes, making it a wholesome meal perfect for cold weather. Its smooth texture, fragrant herbs, and comforting flavours have made it a timeless dish in Belgian cuisine
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.