Waterzooi

Name: Waterzooi
Cook time: 30 min
Yield: 1 servings

Excellent dinner! ? Photo by Martin Bravenboer from Utrecht, The Netherlands, CC BY 2.0, via Wikimedia Commons

Waterzooi is a classic stew in Northern Belgian cuisine. Its name is Dutch, meaning "watery mess". The original form uses fish, though today chicken waterzooi is more common, as well as vegetables such as carrots, leeks, and potatoes, as well as herbs, eggs, cream, and butter. Typically, fish such as eel, pike, carp and bass are used. Other fish such as cod, monkfish, or halibut can be used. Both the chicken and fish versions are based on an egg yolk and cream-thickened vegetable broth and usually served as a soup with a baguette to sop up the liquid. Gentse Waterzooi is a specific version of the dish without fish but with chicken.

Cooking time: 30 minutes
Servings: 1

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