Belgian Waterzooi – Creamy Fish Stew from Ghent
Originally made with freshwater fish (now often with chicken or sea fish), this Flemish dish is a creamy, herby stew full of vegetables, delicate protein, and richness.
Ingredients (Serves 4):
* 600g cod or haddock fillets (or mixed white fish)
* 2 carrots, julienned
* 1 leek, thinly sliced
* 1 celery stalk, sliced
* 1 small onion, diced
* 100ml dry white wine
* 500ml fish stock
* 150ml cream
* 2 egg yolks
* Butter, salt, pepper, parsley, bay leaf
Instructions:
1. Sauté vegetables in butter until soft. Add wine, stock, bay leaf; simmer 10 mins.
2. Add fish and poach gently until just cooked. Remove fish and keep warm.
3. Whisk egg yolks with cream, temper with hot broth, then stir into pot (off heat).
4. Return fish gently. Season and garnish with parsley. Serve with crusty bread.
Belgian Tip:
Don't let the sauce boil after adding the egg yolks — it should stay velvety.
Originally made with freshwater fish (now often with chicken or sea fish), this Flemish dish is a creamy, herby stew full of vegetables, delicate protein, and richness.
Ingredients (Serves 4):
* 600g cod or haddock fillets (or mixed white fish)
* 2 carrots, julienned
* 1 leek, thinly sliced
* 1 celery stalk, sliced
* 1 small onion, diced
* 100ml dry white wine
* 500ml fish stock
* 150ml cream
* 2 egg yolks
* Butter, salt, pepper, parsley, bay leaf
Instructions:
1. Sauté vegetables in butter until soft. Add wine, stock, bay leaf; simmer 10 mins.
2. Add fish and poach gently until just cooked. Remove fish and keep warm.
3. Whisk egg yolks with cream, temper with hot broth, then stir into pot (off heat).
4. Return fish gently. Season and garnish with parsley. Serve with crusty bread.
Belgian Tip:
Don't let the sauce boil after adding the egg yolks — it should stay velvety.
Belgian Waterzooi – Creamy Fish Stew from Ghent
Originally made with freshwater fish (now often with chicken or sea fish), this Flemish dish is a creamy, herby stew full of vegetables, delicate protein, and richness.
Ingredients (Serves 4):
* 600g cod or haddock fillets (or mixed white fish)
* 2 carrots, julienned
* 1 leek, thinly sliced
* 1 celery stalk, sliced
* 1 small onion, diced
* 100ml dry white wine
* 500ml fish stock
* 150ml cream
* 2 egg yolks
* Butter, salt, pepper, parsley, bay leaf
Instructions:
1. Sauté vegetables in butter until soft. Add wine, stock, bay leaf; simmer 10 mins.
2. Add fish and poach gently until just cooked. Remove fish and keep warm.
3. Whisk egg yolks with cream, temper with hot broth, then stir into pot (off heat).
4. Return fish gently. Season and garnish with parsley. Serve with crusty bread.
Belgian Tip:
Don't let the sauce boil after adding the egg yolks — it should stay velvety.
