Belgian Waterzooi (Creamy Stew)

Belgium may be known for its waffles, beer, and chocolate, but when it comes to comfort food, nothing quite compares to Waterzooi.

This rich and velvety stew has been warming hearts and bellies for centuries, earning its place as a culinary treasure in Belgian cuisine.

Originally a dish of fishermen, Waterzooi has evolved over time, adapting to changing tastes while maintaining its signature creamy texture and delicate balance of flavours.

Whether enjoyed in a cosy Belgian brasserie or made at home on a cold evening, this dish is the embodiment of warmth and tradition.

What Is Waterzooi?

Waterzooi is a creamy Belgian stew, traditionally prepared with either fish or chicken, gently simmered in a luxurious broth of vegetables, cream, and egg yolk.

Its name comes from the Dutch word “zooien,” meaning “to boil,” though the dish is more of a slow, gentle simmer than a rolling boil.

While the original version was made with fish, most commonly freshwater species from the rivers around Ghent, over time, chicken became a popular substitute.

Today, Kip Waterzooi (Chicken Waterzooi) is the more common variation, loved for its rich yet delicate flavour. The stew is served piping hot, often accompanied by crusty bread to soak up every bit of the velvety broth.

Ingredients and Taste

The heart of Waterzooi lies in its broth, a silky mixture of stock, cream, and egg yolk that gives the dish its signature richness.

The stew is filled with tender pieces of chicken or fish, alongside a medley of vegetables such as leeks, carrots, and celery.

The flavours are mild but deeply satisfying, with the natural sweetness of the vegetables complementing the savoury depth of the broth.

Unlike heavier stews thickened with flour, Waterzooi’s creaminess comes from the emulsion of egg yolk and dairy, creating a texture that is luscious without feeling heavy.

Fresh herbs, such as parsley or thyme, often add a subtle brightness, while a squeeze of lemon can enhance the delicate balance of flavours. It’s a dish that feels indulgent yet refined, with a taste that lingers long after the last spoonful.

A Taste of History

Waterzooi’s origins date back to medieval Belgium, particularly the city of Ghent, where it was a staple among the local fishing communities.

In those early days, the stew was made with whatever fresh fish was available, simmered slowly in a broth enriched with vegetables and butter.

As the dish gained popularity beyond the riverside towns, chicken became a more accessible alternative, leading to the widespread preference for the version enjoyed today.

Legend has it that even Emperor Charles V, who was born in Ghent, had a fondness for Waterzooi, further cementing its status as a dish fit for royalty.

Over the centuries, the recipe remained largely unchanged, a testament to its timeless appeal. Today, Waterzooi continues to be a symbol of Belgian culinary heritage, bringing comfort and tradition to those who gather around the table to enjoy it.

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Yield: 4

Belgian Waterzooi (Creamy Stew) Recipe

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Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 4 skinless, boneless chicken thighs (or 500g firm white fish such as cod)
• 4 cups (1L) chicken or fish stock
• 1 cup (240ml) heavy cream
• 2 egg yolks
• 3 medium carrots, peeled and julienned
• 2 leeks, white and light green parts, sliced
• 2 celery stalks, finely sliced
• 1 small onion, finely chopped
• 2 medium potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• ½ cup (120ml) dry white wine
• 1 tablespoon Dijon mustard (optional)
• ½ cup (10g) fresh parsley, chopped
• Crusty bread, for serving

Instructions

1. To begin, prepare the vegetables. Julienne the carrots, slice the leeks, and finely chop the onion and celery. Dice the potatoes into bite sized cubes. Set everything aside, keeping the potatoes separate from the rest of the vegetables to ensure even cooking.
2. In a large, heavy bottomed pot, melt the butter over medium heat. Add the chopped onion, leeks, celery, and carrots, stirring gently to soften them without browning, this should take about 5 minutes. The goal is to extract their natural sweetness, which will enhance the broth.
3. Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate. Then, add the chicken or fish stock, thyme sprigs, bay leaf, and diced potatoes. Bring to a gentle simmer and cook uncovered for 15 minutes until the potatoes begin to soften.
4. Season the chicken thighs (or fish) with salt and white pepper. If using chicken, place the thighs into the simmering broth and cook for 15 minutes until tender. If using fish, add it later in Step 6, as it requires less cooking time.
5. While the chicken (or fish) cooks, whisk together the heavy cream, egg yolks, and Dijon mustard (if using) in a small bowl. This mixture will be added later to create Waterzooi’s signature creamy texture.
6. If using fish, carefully place the fillets into the broth and simmer for 5-7 minutes until just cooked through. Avoid stirring too much to keep the fish intact.
7. Remove the thyme sprigs and bay leaf from the pot. Reduce the heat to low, then slowly whisk in the cream and egg yolk mixture, stirring continuously to prevent curdling. Cook for another 2 minutes until the broth thickens slightly but does not boil.
8. Taste and adjust seasoning with additional salt or white pepper as needed. If the broth is too thick, add a small splash of warm stockto loosen it.
9. Ladle the Waterzooi into deep bowls, ensuring each portion has a balance of broth, vegetables, and protein. Sprinkle generously with freshchopped parsley and serve immediately with warm crusty bread to soak up the rich, velvety sauce.