Belgian · Main · Medium
Waterzooi
Ghent's creamy fish stew: gentle poached fish and vegetables in a velvety egg-thickened broth, soothing and elegant.
The whole recipe in 60 seconds
Waterzooi, in 5 ideas
- Never boil after adding the egg yolks or the sauce will split
- The liaison of cream and yolks is what makes waterzooi silky, not floury
- Chicken waterzooi is equally traditional; use the same method
- Cut the vegetables uniformly so they cook evenly
- Serve in deep bowls with plenty of broth
What you need
Ingredients
- 1 and 1/2 lbs firm white fish fillets, cut into chunks
- 2 leeks, sliced
- 3 carrots, julienned
- 2 celery stalks, sliced
- 4 cups fish stock
- 1 cup heavy cream
- 3 egg yolks
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Fresh parsley and chives
- Salt and white pepper
How to make it
Directions
- Melt the butter in a wide pot and soften the leeks, carrots, and celery for 8 minutes without browning.
- Add the stock and simmer 10 minutes until the vegetables are tender.
- Lay the fish chunks on top, cover, and poach gently 8 minutes until opaque.
- Whisk the cream with the egg yolks. Temper with a ladle of hot broth, then stir back into the pot off the heat.
- Warm through gently without boiling, so the liaison thickens but does not curdle.
- Season with lemon, salt, and white pepper, and serve with parsley and crusty bread.
Money saver. Use fish frames from the fishmonger to make stock; many give them away free.