Waterzooi is a Belgian dish originating from Ghent, traditionally made with poached fish or chicken, vegetables, herbs, and a creamy egg-thickened broth. It is often served with bread and can be made with variations such as using white wine or leaving out the egg.
Waterzooi is a traditional Belgian dish believed to have originated in the city of Ghent. It has gone through several incarnations since it was first developed, but generally contains fish or chicken, poached vegetables, and a creamy base thickened with egg. This stew is classically served with bread to soak up the juices after the bowls are empty and is very hearty and filling. Some restaurants that focus on Flemish cuisine may offer waterzooi on their menus and this dish can also be made at home.
The hallmark of the waterzooi is poached fish or chicken with vegetables, some of which can be parboiled so they cook evenly. Herbs are added to create a rich broth, and before the soup is served, whipped egg yolks with cream are mixed to thicken the broth. The result is a very rich and creamy soup that is also very filling. The bread can be dipped into the soup and also used to soak up any leftover liquid when people are done eating.
The original dish was probably fish-based and may not contain cream, although culinary historians have disagreements. As the dish spread to other regions of Belgium, people started using chicken instead of fish and thickening the dish with cream for a heartier version. Some waterzooi purists will argue that the stew should only be made with fish.
The vegetables used in this stew can include carrots, potatoes, tomatoes, celery and leeks, and the herbs can also vary. Every cook prepares the dish a little differently, and the Gentle waterzooi, as it’s sometimes known, is particularly suited to cold winter nights when people want something warm and filling. Lighter versions of the stew can be made with broths thinned with vermouth or white wine, and people can also leave out the egg for a less hearty version.
People preparing waterzooi at home should look for fish with firm white flesh that won’t fall apart or melt during poaching. Tuna and cod are both good choices, although many other fish species work as well. The fish should be carefully filleted to remove the bones and cut into large chunks. If carrots and potatoes are being used, cooks may want to heat them first to soften them. The leeks and celery should be sautéed briefly in oil and butter before adding the vegetables, fish and broth to cover so the stew can be simmered to blend the flavours, mixed with the cream and then served.
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