Fish Waterzoo
6 servings
80 minutes
Fish waterzooi is a delicate, aromatic dish from Belgian cuisine, originating from the Flanders region. Originally made with chicken, over time this recipe took on a seafood character thanks to fresh fish and mussels. The classic waterzooi features a velvety texture due to its creamy-egg broth base. Roasted vegetables add depth of flavor, while white wine contributes an elegant acidity. The harmonious combination of cod, salmon, and seafood makes it special, and the tender fish broth envelops each ingredient in softness. This dish is perfect for a cozy dinner when you want to feel the sophistication of European gastronomy. It is recommended to serve hot, garnished with fresh chives to highlight the delicate taste. Waterzooi is a true delight for lovers of seafood and Belgian traditions.
1
Clean, chop the vegetables and bake them with butter in the oven at 220°C until soft but not mushy.
- Leek: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Butter: 25 g
2
Boil the mussels for 3-4 minutes in a pot of water. Clean them, set the mussels aside, and keep the water they were cooked in.
- Mussels: 300 g
3
Boil the fish in the fish broth for a few minutes. Remove the fish from the broth and set aside. Add wine and the water used to cook the mussels to the broth. Place on high heat and reduce the broth by half.
- Cod fillet: 300 g
- Salmon fillet: 300 g
- Fish stock: 1 l
- Dry white wine: 100 ml
4
In a separate bowl, whisk the yolks with the cream. Pour into the broth, set over medium heat, and cook until thickened (do not allow to boil). Place the fish in a deep plate, top with vegetables, potatoes, and mussels, pour with broth, and garnish with onion.
- Egg yolk: 4 pieces
- Heavy cream 35% fat: 100 ml
- Potato: 400 g
- Mussels: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Chives: to taste
