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.

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.

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.

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.

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.

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.

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.

Taste and adjust seasoning with additional salt or white pepper as needed. If the broth is too thick, add a small splash of warm stock
to loosen it.

Ladle the Waterzooi into deep bowls, ensuring each portion has a balance of broth, vegetables, and protein. Sprinkle generously with fresh
chopped parsley and serve immediately with warm crusty bread to soak up the rich, velvety sauce.