📝 About This Recipe
Hailing from the historic city of Ghent, Waterzooi is a legendary Belgian stew that defines elegance in simplicity. While originally made with fish, this version honors the dish's roots by poaching delicate fillets in a rich, buttery broth thickened with a luxurious cream and egg yolk liaison. It is a masterclass in texture, combining tender julienned vegetables with the freshest catch for a soul-warming experience that feels both rustic and incredibly refined.
🥗 Ingredients
The Seafood
- 1.5 pounds Firm white fish fillets (such as Monkfish, Cod, or Turbot, cut into 2-inch chunks)
- 8-10 pieces Large shrimp (peeled and deveined)
The Aromatic Base
- 3 tablespoons Unsalted butter (high quality)
- 2 large Leeks (white and light green parts only, julienned)
- 2 medium Carrots (peeled and julienned)
- 2 pieces Celery stalks (julienned)
- 1 small Yellow onion (finely diced)
- 3 medium Waxy potatoes (peeled and cut into 1/2-inch cubes)
The Broth & Liaison
- 4 cups Fish stock (preferably homemade or high-quality store-bought)
- 1/2 cup Dry white wine (such as Muscadet or Sauvignon Blanc)
- 3/4 cup Heavy cream (at room temperature)
- 2 large Egg yolks (at room temperature)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh chervil (chopped (or extra parsley))
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the julienned leeks, carrots, celery, and diced onion.
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2
Sweat the vegetables for 8-10 minutes until they are softened and translucent, but do not let them brown. This preserves the pale, elegant color of the soup.
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3
Pour in the dry white wine and increase the heat to medium. Let it simmer for 2-3 minutes to reduce slightly and cook off the sharp alcohol scent.
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4
Add the fish stock, cubed potatoes, and the bay leaf. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the potatoes are just tender.
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5
Season the broth lightly with salt and white pepper. White pepper is traditional here to maintain the pristine aesthetic of the cream sauce.
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6
Gently nestle the fish chunks and shrimp into the simmering broth. Ensure they are mostly submerged.
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7
Cover the pot and poach the seafood for 5-7 minutes. The fish should be opaque and flake easily, and the shrimp should be pink and curled. Do not overcook.
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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, turn the heat to the lowest setting. Take a ladle of the hot broth and slowly whisk it into the cream mixture to temper the eggs, preventing them from curdling.
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10
Slowly pour the tempered cream mixture back into the pot. Gently stir or swirl the pot to incorporate. Heat for 1-2 minutes until the broth thickens slightly into a velvety consistency, but strictly do not let it boil.
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11
Remove the bay leaf. Stir in the lemon juice and the fresh parsley and chervil.
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12
Taste and adjust seasoning with more salt or lemon juice if needed. Ladle into warm shallow bowls, ensuring everyone gets a generous portion of fish, shrimp, and julienned vegetables.
💡 Chef's Tips
Always use firm-fleshed white fish; flaky varieties like tilapia will disintegrate into the broth. Never let the soup boil after adding the egg yolk and cream mixture, or the sauce will break and curdle. Julienne your vegetables into uniform matchsticks for a professional, elegant presentation that cooks evenly. If you can't find fresh chervil, a mix of parsley and a tiny pinch of dried tarragon mimics its delicate anise flavor. For the best results, use a high-quality, gelatinous fish stock to give the broth body and depth.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or a traditional Belgian baguette to soak up the creamy broth. Pair with a crisp, cold Belgian Witbier or a glass of chilled Chablis to cut through the richness. Add a side of steamed asparagus or a simple green salad with a sharp vinaigrette for a balanced meal. For a truly authentic touch, serve boiled fingerling potatoes on the side if you want an extra-hearty meal. A small dollop of high-quality butter on top of each serving adds a final gloss and decadence.