📝 About This Recipe
Hailing from the medieval city of Ghent, this 'Waterzooi' is a luxurious, velvety seafood stew that captures the essence of the North Sea. Unlike heavy tomato-based bouillabaisses, this Flemish masterpiece features a delicate cream and egg yolk liaison that envelops tender white fish and crisp julienned vegetables. It is a sophisticated, comforting bowl of liquid gold that celebrates the marriage of fresh catch and rich dairy.
🥗 Ingredients
The Seafood
- 800 grams Firm White Fish Fillets (Such as Monkfish, Cod, or Halibut, cut into large chunks)
- 8-12 pieces Large Shrimp or Scampi (Peeled and deveined)
The Aromatic Base
- 3 tablespoons Unsalted Butter (High quality Belgian or French butter preferred)
- 3 large Leeks (White and light green parts only, julienned)
- 2 medium Carrots (Peeled and cut into matchsticks)
- 2 pieces Celery Stalks (Julienned)
- 2 pieces Shallots (Finely minced)
- 1/2 cup Dry White Wine (A crisp Riesling or Pinot Grigio)
- 1 liter Fish Stock (High quality or homemade)
- 1 piece Bouquet Garni (2 sprigs thyme, 2 bay leaves, and parsley stalks tied together)
The Liaison and Finish
- 200 ml Heavy Cream (Minimum 35% fat content)
- 2 large Egg Yolks (At room temperature)
- 1 tablespoon Fresh Lemon Juice (To brighten the richness)
- 1/4 cup Fresh Parsley (Finely chopped)
- 2 tablespoons Fresh Chives (Finely snipped)
- to taste Sea Salt and White Pepper (White pepper keeps the sauce pristine)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Ensure the leeks, carrots, and celery are all cut into uniform matchsticks (julienne) to ensure even cooking and a beautiful presentation.
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2
In a large, heavy-bottomed Dutch oven or cocotte, melt the butter over medium-low heat until it begins to foam.
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3
Add the julienned leeks, carrots, celery, and minced shallots to the pot. Sauté gently for 8-10 minutes. You want the vegetables to soften and become translucent without developing any brown color.
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4
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any flavorful bits from the bottom and let the wine reduce by half.
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5
Pour in the fish stock and add the bouquet garni. Bring the liquid to a gentle simmer, then reduce heat to low and cook for 15 minutes to infuse the flavors.
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6
Season the chunks of fish and the shrimp lightly with sea salt and white pepper.
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7
Carefully slide the fish chunks into the simmering broth. Ensure they are submerged. Cover the pot and poach for 4-5 minutes depending on the thickness of the fish.
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8
Add the shrimp to the pot and cook for an additional 2 minutes until they turn pink and the fish is opaque and just flakes when tested.
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9
In a small mixing bowl, whisk together the heavy cream and the two egg yolks until perfectly smooth. This is your 'liaison'.
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10
Temper the liaison by slowly whisking in a ladleful of the hot broth from the pot. This prevents the eggs from curdling when added to the stew.
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11
Remove the pot from the heat. Slowly stir the tempered cream mixture back into the stew. The sauce will thicken slightly and take on a beautiful, silky sheen.
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12
Stir in the lemon juice and half of the fresh herbs. Taste and adjust seasoning with salt and white pepper. Remove the bouquet garni before serving.
💡 Chef's Tips
Always use white pepper instead of black to maintain the ivory elegance of the cream sauce. Do not let the stew boil once the egg and cream liaison has been added, or the sauce will break and curdle. If you cannot find monkfish, use any firm-fleshed fish that won't disintegrate; avoid delicate fish like sole for this particular stew. Soak your leeks in cold water after julienning to ensure every grain of sand is removed from the layers. For an extra touch of luxury, add a few cleaned mussels or small scallops during the last 3 minutes of cooking.
🍽️ Serving Suggestions
Serve in deep, warmed porcelain bowls to keep the delicate sauce at the perfect temperature. Accompany with thick slices of buttered sourdough or a crusty baguette to soak up the creamy broth. Pair with a chilled Belgian Tripel beer or a crisp, acidic white wine like a Chablis. Serve boiled fingerling potatoes on the side or directly in the bowl for a more filling meal. A simple side salad with a sharp vinaigrette provides a nice textural contrast to the rich stew.