Waterzooi is one of the most refined and comforting dishes of Belgian cuisine: a creamy fish stew, gentle in flavor yet rich and aromatic. Originally a humble dish, it has become a symbol of Flemish tradition, thanks to its slow cooking, homemade fish stock, and the perfect balance between cream, vegetables, and white-fleshed fish. Served hot with buttered toasted bread, it is pure comfort food with elegance. Let’s see how to make it.
Traditional
Belgian
Comfort food
Fish Waterzooi
Fish Waterzooi is a classic Belgian creamy stew made with white fish, mussels, vegetables and cream. A comforting and elegant dish.
Ingredients
- White-fleshed fish (haddock, monkfish, conger, John Dory, hake) 1 kg
- Mussels 1 kg
- Onions 2
- Leeks 3
- Carrots 3
- Celery stalk 1
- Butter 80 g
- Heavy cream 125 g
- Peppercorns 10
- Flour 2 tbsp
- Lemon 1/2
- Parsley to taste
- Dry white wine 1 glass (optional)
- Salt to taste
Tools
- Pot
- Cocotte
- Knife
- Cutting board
- Strainer
- Wooden spoon
Instructions
- Cut the fish into pieces, reserving heads and bones.
- Prepare a fish stock by covering heads and bones with water, adding parsley stems and pepper; simmer gently for 30 minutes. Strain and set aside.
- Clean the mussels and cook them over high heat until opened; shell them and reserve half of their cooking liquid.
- Melt the butter in a cocotte and add finely chopped onions, leeks, carrots and celery.
- Add the fish pieces and pour in the stock and mussel liquid.
- Cover and cook gently for about 1 hour.
- Stir the cream, lemon juice and a knob of butter into the broth.
- Mix the flour with white wine or stock and add to thicken the sauce.
- Finally add the shelled mussels, stir gently and serve hot.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
28 g
28 g
Carbohydrates
18 g
18 g
Protein
32 g
32 g
Sugar
6 g
6 g
Fiber
4 g
4 g
Sodium
680 mg
680 mg
This post is also available in: Italiano (Italian)
