Belgian Waterzooi
A creamy and delicate Belgian stew, traditionally made with fish or chicken, simmered with root vegetables and thickened with a mixture of cream and egg yolks.
60 min
Medium
Belga
4 servings
The story behind
This dish stands out for its velvety, off-white broth enriched with tender pieces of protein, carrots, and potatoes. Originating from Flanders, the name comes from the Dutch 'zooien', meaning to boil. While originally made exclusively with freshwater fish, today the chicken version is equally popular and cherished for its comforting warmth.
Instructions
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1Lightly sauté the leeks, carrots, and potatoes in a pot with butter without browning them.
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2Add the protein (chicken or fish) and cover with stock and aromatic herbs.
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3Simmer over low heat until the vegetables are tender and the protein is cooked through.
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4In a separate bowl, whisk the cream with the egg yolks.
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5Add a bit of hot broth to the cream mixture to temper it, then pour it back into the pot, stirring constantly without letting it boil.
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6Serve hot in a deep bowl and garnish with fresh herbs.
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