Waterzoï is a comforting, traditional dish from Northern France and Belgium, originally from Flanders. This fish stew, made with gently poached fish in a fragrant vegetable broth, has its unique taste and texture with cream added at the end. Smooth without heaviness.
Serve it as a hearty main dish or a nourishing soup by reducing the amount of fish and increasing the vegetables and broth.
With carbonade flamande and endives, in mixed salad or gratin, also called chicory au gratin as it’s often translated in English, we’re really into typical rustic, home-cooked Northern European cuisine.
The Origins of Waterzoï
Northern France (Le Nord as we call it) and Belgian Flemish have similar roots and traditions, ending up with recipes that are widely spread in this region, with local adaptations of course.
Originally from Ghent, the first written mention of Waterzoï dates back to the Middle Ages.
The spelling may vary, with one or two o’s: waterzoï or waterzooï. The name “Waterzoï” comes from the Dutch words “water” (water) and “zooi” (zooien means to boil), meaning “simmering water.”
Therefore, Waterzooï is a fish casserole, where fish is cooked in simmering water.
Initially, the dish was made with freshwater fish, such as pike, bass, or eel, caught in the rivers and canals around Ghent. Over time, a chicken version emerged, but the fish-based Waterzoï remains the most authentic and traditional, widely cooked in Belgian and Northern France.
Key Ingredients and Cooking Principles
Use simple, fresh ingredients that enhance the natural flavors of fish and vegetables. Here’s what you need to make an authentic Waterzoï:
Main Ingredients:
- Fish: Traditionally made with freshwater fish, it can include any white fish (perch, cod, pike, carp, ell, turbot, Saint Pierre, sea bass, monkfish…) and also salmon or trout, and also seafood (mussels, shrimp, crayfish…).
- Vegetables: Northern French staples such as potatoes, carrots, leeks, onions, and celery.
- Broth: A light vegetable broth or simply water, allowing the natural flavors to shine.
- Dairy: Crème fraîche (or cream cheese) mixed with egg yolk for a rich, creamy texture.
How to Make Fish Waterzoï
- Prepare the broth: Sauté the vegetables in a large cast-iron pot, then add water or vegetable stock. Let the mixture simmer until the vegetables are soft and flavorful.
- Cook the potatoes separately to maintain their texture.
- Poach the fish gently in the broth, ensuring the fillets remain intact.
- Finish with a creamy touch: Just before serving, mix crème fraîche with an egg yolk and stir it into the stew, thickening the broth into a silky sauce.
Optional: Smoked Haddock for a Flavorful Twist
While not part of the traditional recipe, smoked haddock adds depth and a rich, smoky taste.
My guests always love it when I add smoked haddock. They also like it when I add smoked haddock to my surprising soup or flavorful quiche.
Directions
- Simmer 200g of smoked haddock (skin removed) in 250ml of milk over low heat.
- Add the warmed haddock to the dish when the vegetables are cooked.
If you’ve opted for this smoked haddock option, use less cream than indicated in the recipe.
Tips for the Best Waterzoï
- Choose a large cast-iron saucepan or casserole. The surface is more interesting than what the pot is made of.
- Use very fresh fish and poach it gently to preserve its delicate texture.
- Avoid using fish stock or low-quality broths, as they can overpower the natural flavors of your vegetables.
- For a more decadent sauce, increase the amount of cream / crème fraîche and add an extra egg yolk.
- Zero waste tip: Use leftover egg whites for meringues, coconut macaroons, or a light omelet.
Fish Waterzoï is a wonderful way to experience the flavors of Northern French and Belgian cuisine. Whether you stick to the traditional freshwater fish or try a salmon and smoked haddock variation, this dish will for sure impress with its creamy, comforting warmth.
Waterzoï Traditional Northern French and Belgian Fish Stew
Ingredients
Instructions
Prepare the potatoes separately
- Peel and cook potatoes in boiling salted water (or steam) until cooked through.
Prepare the stew
- Rinse and peel the vegetables. Cut into chunks of equal size, about 1 to 3 cm.
- Melt the butter with the oil in a large saucepan. Add the vegetables: onion, celery, carrot, leek.
- Sauté the vegetables for about ten minutes over medium heat.
- Cover with water, add the bouquet garni and cook over medium heat for 20 minutes until the vegetables are cooked and soft. Add the potatoes.
Poach the fish
- Remove the skin from the salmon. Cut the fish fillets (salmon and cod) into 4 pieces, place in the vegetable stock and poach over medium heat until cooked through, for around 10 minutes.
Finish preparing the dish
- Whisk 1 egg yolk with the cream in a medium bowl. Remove the cooked fish pieces. Add the egg-cream mixture to the stock. Combine.
- Place the fish back in the pan and serve.
Notes
For the smoked haddock option, see details in the article; reduce the quantity of cream as you will add the milk in which you reheat the haddock.