Waterzooi

The original preparation in the city of Ghent relied on local river fish, making it a thick fish stew. Today, chicken waterzooi is much more common, where poultry is slow-cooked and thickened with egg yolks and cream. Both versions feature a base of root vegetables like carrots, leeks, and celery.

The signature texture of this Belgian stew is achieved by tempering egg yolks and heavy cream into the broth at the very end of cooking. Unlike a traditional French stew, no flour or roux is used to thicken the liquid. This careful tempering process gives the dish a rich, velvety consistency without curdling the eggs.

Traditional fish waterzooi benefits from a mix of white-fleshed, firm river fish, such as carp, pike, or eel. The fish is gently simmered in a vegetable broth until it is just cooked through to prevent it from falling apart. While modern variations use chicken, using a combination of fresh waterfish is required for an authentic historical Gentse Waterzooi.

A classic Waterzooi requires a foundational mixture of carrots, leeks, and celery, which is often referred to as a mirepoix. Potatoes are also frequently added to make the stew heartier and more filling. These root vegetables are sliced thin and boiled directly in the chicken or fish stock to flavor the broth.