Traditional Fish Stew From Flanders (Waterzooi)
This traditional Flemish fish stew, known as Waterzooi, is a creamy, comforting dish from Ghent with fresh fish, vegetables, and an aromatic broth.
Equipment
- large Dutch oven or pot with cover
Ingredients
- 1½ Tbl butter 20 g
- 1 onion
- 4 medium carrots
- 2 turnips
- ¼ of a medium celeriac
- 4 yellow or yukon gold potatoes
- 2 leeks
- 1 cup fish stock 25 cl
- 1 ⅔ cups dry white wine 40 cl
- 2 Tbl packed chopped parsley or chervil
- a few fresh thyme branches
- 1 bay leaf
- 10 oz salmon fillet 280 g, skin removed
- 10 oz monkfish 280 g, skin removed
- 10 scallops
- 2 egg yolks
- ¾ cup full-fat liquid cream 20 cl
- 1 lemon juice
- salt & pepper
Instructions
- Prep the veggies: Peel and cut the carrots, turnips, celeriac, and potatoes into large, even cubes (about 1–1½ in / 3–4 cm). Trim the dark green parts from the leeks, slice the white and light-green sections into thick rounds and rinse if sandy. Peel and finely chop the onions.
- Sauté the veggies: Melt butter in a large Dutch oven over medium–low. Add the onions and sauté about 5 minutes until soft and pale. Add the remaining vegetables, season generously with salt and pepper, stir to coat, and cook about 10 minutes, stirring occasionally.
- Simmer the veggies: Pour in the fish stock and white wine. Add chopped chervil or parsley. Tie together thyme sprigs and a slightly torn bay leaf with kitchen twine, and add to the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook about 30 minutes until the vegetables are tender. Taste and adjust salt and pepper, then remove the thyme and bay leaf bundle.
- Add the fish fillets: Cut the salmon and monkfish into 2–3 in (5–7 cm) cubes. Arrange them over the vegetables, cover and steam about 10 minutes until opaque and cooked through (internal temperature of 130°F / 55°C).
- Pan-fry the scallops: While the fish is steaming, heat a generous knob of butter in a stainless pan over medium–high. Sear scallops 2–3 minutes undisturbed, flip and cook 1–2 more minutes until opaque and springy (internal temperature 130°F / 55°C). Set aside.
- Finish the sauce: Remove the fish from the pan with tongs and set aside. In a bowl, whisk the egg yolks, cream, and lemon juice. Temper by slowly whisking in about 1 cup or soup ladle of hot broth. Then pour the tempered mixture back into the pot in three additions, stirring after each. Taste and adjust seasoning.
- Serve & enjoy!: Serve the fish on top of the vegetables. Spoon some of the creamy, brothy sauce on top. Garnish with fresh chervil or parsley.