Waterzooi

Waterzooi is a delightful stew originating from Belgium, specifically the Flanders region. Its name has roots in Middle Dutch, relating to the process of boiling. Often referred to as "Gentse Waterzooi" it is named after the Belgian town of Ghent where it was first created.

Originally, Waterzooi was made with fish, whether from freshwater or the sea. Today, however, chicken Waterzooi has become more prevalent. This shift likely occurred due to pollution, which led to a decrease in the fish population in rivers. Interestingly, Charles V, the Holy Roman Emperor, was a fan of this dish, despite his struggles with gout.

The essence of Waterzooi lies in its creamy soup base, made from egg yolk, cream, and a thickened vegetable broth. The stew typically features fish or chicken, combined with vegetables such as carrots, onions, celeriac, leeks, and potatoes. To enhance its flavor, herbs like parsley, thyme, bay leaves, and sage are often added.

Traditionally, the fish used for Waterzooi was burbot. However, since burbot has become rare, other fish such as eel, pike, carp, and bass are now popular substitutes. Cod, monkfish, or halibut can also be used. There is even a special version called "Gentse Waterzooi van Tarbot" made with turbot.

For meat lovers, chicken serves as an excellent alternative in Waterzooi recipes, while the rest of the ingredients remain largely unchanged. Regardless of whether you choose fish or chicken, Waterzooi is a comforting, hearty dish that is sure to delight.