Traditional Flemish Waterzooi Recipe

Waterzooi. Photo © Daniel Patriasz
  • 50 mins
  • Prep: 30 mins,
  • Cook: 20 mins
  • Yield: Serves 2
Ratings (5)

This traditional Flemish fish dish from Ghent straddles that notional territory between a soup and a stew. Some modern versions use both chicken and fish, but this Waterzooi recipe follows a deliciously old-fashioned all-fish formula. Serve with fresh, crusty bread to mop up the deeply flavored broth.

The recipe is from a Dutch cookbook called Werken met Vis (or 'Working with Fish'), and has been translated and adapted for this site and published here with the permission of the publisher.

  • YOU WILL NEED:
  • A mixing bowl
  • A frying pan
  • A saucepan
  • A stock pot or large Dutch oven

What You'll Need

  • 10.5 oz./300 g. potatoes (peeled)
  • 2 tbsp./30 g. butter
  • 1 stalk celery (finely sliced)
  • 1 carrot (finely sliced)
  • 1 onion (finely sliced)
  • 1 leek (finely sliced)
  • 7/8 cup/7 fl. oz./200 ml. fish stock
  • 5 oz./150 g. fillet plaice (skinless, cut into pieces)
  • 5 oz./150 g. fillet haddock (skinless, cut into pieces)
  • 3.5 oz./100 g. mussels (cleaned; see Tips)
  • 1 egg yolk
  • 2/5 cup/3.5 fl. oz./100 ml. cream
  • 3.5 oz./100 g. shrimp (peeled Hollandse garnalen [brown shrimp] or 10.5 oz./300 g. unpeeled shrimp)
  • 1 tbsp. chives (finely chopped)
  • Salt & freshly cracked pepper to taste

How to Make It

Boil the potatoes in salted water until cooked.

Heat the butter in a frying pan. Add the celery, carrot and onion and cook the vegetables for 3-5 minutes, or until they are soft and glazed. Now add the leeks and cook for a further 2 minutes. Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.

Gently poach the fish fillets in the broth for 3-5 minutes. Add the mussels after 1 minute.

Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan. Set the vegetables aside to use later.

Whisk the egg yolk with the cream in a bowl. Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce. Now mix well with a whisk and make sure the sauce does not come to the boil again. Add the peeled shrimp and half the chives and stir.

Place the fish pieces in a serving bowl along with the vegetables and potatoes. Pour the sauce over it. Garnish with the remaining chives.

Tip:

  • Most mussels sold in the Netherlands today have already been cleaned and debearded. If your mussels haven't been cleaned, simply use a knife or wire brush to scrape off any barnacles on the shells. Debeard the mussels by pulling off any strands. Place the mussels in a colander and rinse thoroughly under cool water. Discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too.

About the book:

Werken met Vis by Dutch sustainable seafood champion Bart van Olphen offers guidance in choosing, cleaning, preparing and cooking a wide range of sustainable (European) seafood varieties with traditional recipes from the Netherlands, Belgium, and beyond.

  • Title: Werken met Vis
  • By: Bart van Olphen
  • Photography: Daniel Patriasz
  • Design & Illustrations: Tijs Koelemeijer
  • Language: Dutch only
  • Publisher: Carrera
  • Publisher's Site
  • Price: €34,90
  • ISBN: 9789048816217