Eating Well In Ghent
Waterzooi is a rich Flemish stew that originated from the city of Ghent in West Flanders. Waterzooi was originally a fish dish, but as pollution advanced in the rivers, many fish died off and Chicken Waterzooi became more prevalent. Both versions of Waterzooi start with a rich vegetable broth, egg yolks and cream, before the addition of fish or chicken.
The fish used in today’s Waterzooi include bass, pike, carp, eel, cod, monkfish, turbot, and halibut. Shellfish such as mussels, shrimp and clams may also be added. Chicken has become a more popular alternative to fish. Vegetables and herbs such as carrots, onions, celeriac, leeks, parsley, thyme, sage and bay leaves are typically used in Waterzooi recipes.
There are many variations on Waterzooi. Home cooks and restaurant chefs alike all add their twists to the classic dish. Any way you make it, Waterzooi is a typical Belgian comfort food.
Recipe – Chicken Waterzooi
2 chicken breasts
2 chicken legs (drumstick and thigh)
5 cups water
2 small carrots – peeled
1 leek (white part only)
1 stalk celery
8 oz. potatoes – cubed
4 cloves of garlic
2 sprigs rosemary
3 bay leaves
3 cups heavy cream
2 Tbs. unsalted butter
2 egg yolks
Salt and pepper
Chopped parsley for garnish
Roughly chop one garlic clove and add it to a large saucepan with the chicken pieces. Bring to a boil and then simmer until the chicken is cooked – approximately ten minutes. Reserve the pan stock.
When cool, cube the chicken breast and pull the meat off the leg pieces; remove all skin and bones. Julianne the leeks, celery and carrots. Melt the butter in a large sauté pan and add the rosemary and bay leaves. Add the vegetables and cook for 4 minutes before adding the chicken pieces. Cover the pan and cook for an additional 5 minutes.
Add the cream and 1 cup of the reserved stock. Cover the pan and simmer for another 20 minutes. Check to make sure potatoes are tender. Put the egg yolks and ¼ cup of cream from the pan into a small bowl and whisk until smooth. Add the egg mixture back to the pan to thicken the sauce, and stir all ingredients gently. Add salt or pepper to taste. Divide the Waterzooi into four portions and pour remaining pan sauce over servings. Garnish with chopped parsley and serve with fresh, crusty bread to soak up the delicious broth.
Recipe – Fish/Seafood Waterzooi
20 ozs. fish (select 2-3 types - bass, cod, monkfish, turbot, or halibut)
7 ozs. fresh mussels – cleaned. Discard any with chipped or broken shells or any that are not closed tightly
7 ozs. peeled shrimp
20 ozs. peeled potatoes – cut into cubes or whole if small
16 ozs. fish stock (clam juice will work if you don’t want to make your own)
4 Tbs. butter
2 celery stalks
2 small carrots
1 large onion – thinly sliced
2 leeks (white part) - thinly sliced
2 egg yolks
8 ozs. heavy cream
Salt and pepper to taste
Finely chopped parsley for garnish
Boil potatoes until tender in salted water. Heat butter in a skillet and cook celery, leek, carrot and onion for 3 to 5 minutes. Add potatoes and fish stock to pan and let steep for 3 minutes.
Add fish fillets to pan and gently poach for 5 minutes or until just done. Add mussels after one minute until they open up. Discard any that don’t open. Remove seafood and vegetables and set aside. Strain broth into a saucepan.
Whisk together egg yolks and cream. Heat the stock to near boiling and add egg/cream mixture and whisk well to thicken sauce. Do not let sauce come to a boil again. Add the shrimp and let cook until done.
Place the fish and vegetables into serving bowls and pour the hot sauce over them. Adjust seasoning and sprinkle parsley over servings to garnish. Serve with crusty French bread to soak up the amazing sauce!
Chicken or fish – Waterzooi is a wonderful Belgian dish – especially with Witbier, Blond Ale, Golden Strong Ale or Tripel. Sante!
