📝 About This Recipe
Originating from the medieval city of Ghent, Waterzooi is the quintessential Belgian comfort dish—a delicate, creamy stew that balances the freshness of the sea with the richness of the land. Unlike heavier stews, this version features a bright, silky broth enriched with egg yolks and cream, surrounding tender pieces of white fish and julienned root vegetables. It is a sophisticated yet soul-warming masterpiece that captures the essence of Northern European coastal heritage in every spoonful.
🥗 Ingredients
The Fish and Aromatics
- 1.5 pounds Firm White Fish (Cod, Halibut, or Monkfish, cut into 2-inch chunks)
- 3 tablespoons Unsalted Butter (high quality European style preferred)
- 2 large Leeks (white and light green parts only, cleaned and julienned)
- 2 medium Carrots (peeled and cut into thin matchsticks)
- 2 pieces Celery Stalks (cut into thin matchsticks)
- 2 pieces Shallots (finely minced)
- 8 ounces Fingerling Potatoes (peeled and sliced into 1/4 inch rounds)
The Velouté Broth
- 4 cups Fish Stock (high quality or homemade)
- 1/2 cup Dry White Wine (such as Muscadet or Pinot Grigio)
- 1 Bouquet Garni (bundle of fresh thyme, 2 bay leaves, and parsley stems)
- 1/2 cup Heavy Cream (at room temperature)
- 2 large Egg Yolks (at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- to taste Sea Salt and White Pepper (white pepper maintains the clean look of the broth)
For Garnish
- 2 tablespoons Fresh Chervil or Parsley (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or deep skillet, melt the butter over medium-low heat until it begins to foam.
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2
Add the julienned leeks, carrots, celery, and minced shallots. Sauté gently for 6-8 minutes until the vegetables are softened but haven't taken on any brown color; you want them to remain vibrant.
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3
Deglaze the pan by pouring in the white wine, scraping up any bits from the bottom. Let it simmer for 2 minutes until reduced by half.
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4
Add the sliced potatoes, fish stock, and the bouquet garni. Bring the liquid to a gentle simmer.
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5
Lower the heat, cover the pot, and simmer for 10-12 minutes, or until the potatoes are just tender when pierced with a knife.
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6
Season the raw fish chunks lightly with salt and white pepper. Gently nestle the fish into the simmering broth among the vegetables.
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7
Cover and poach the fish for 5-7 minutes. The fish is done when it is opaque and flakes easily with a fork. Do not overcook or the fish will become tough.
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8
While the fish poaches, prepare the 'liaison' by whisking together the heavy cream and egg yolks in a small bowl until perfectly smooth.
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9
Once the fish is cooked, use a slotted spoon to carefully transfer the fish and vegetables to a warm serving tureen or individual bowls, leaving the broth in the pot.
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10
Remove the bouquet garni from the broth and discard. Reduce the heat to the lowest setting; the broth must not boil during the next step or the eggs will curdle.
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11
Temper the egg mixture by slowly whisking in a ladleful of the hot broth into the cream and yolks. Gradually pour this tempered mixture back into the pot, whisking constantly.
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12
Stir the broth for 2-3 minutes over low heat until it thickens slightly into a silky, velvety consistency. Stir in the lemon juice.
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13
Taste the sauce and adjust seasoning with salt and white pepper. Pour the thickened broth over the fish and vegetables.
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14
Garnish with fresh chervil (or parsley) and a sprinkle of lemon zest for a bright finish.
💡 Chef's Tips
Always use a firm-fleshed white fish; delicate fish like sole will fall apart during the poaching process. Never let the broth boil once the egg yolks and cream are added, as this will cause the sauce to break and scramble. Julienne your vegetables into uniform matchsticks; this ensures they cook evenly and provides the classic Waterzooi aesthetic. If you can't find fish stock, a light vegetable stock works better than a heavy chicken stock to keep the seafood flavors pure. For an extra touch of luxury, add a few North Sea shrimp or steamed mussels at the very end.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread or a traditional Belgian baguette to soak up the creamy sauce. Pair with a crisp, acidic Belgian Witbier or a dry Chenin Blanc to cut through the richness of the cream. A side of steamed green beans with a touch of nutmeg complements the root vegetables perfectly. Serve in deep, warmed rimmed bowls to keep the stew hot throughout the meal. Follow the meal with a light lemon sorbet to cleanse the palate after the rich velouté.