Traditional Flemish Waterzooi Recipe

Traditional Flemish Waterzooi Recipe

Some call this traditional Flemish fish dish a stew while others argue that it's a soup. Either way, it's an excellent way to enjoy fresh seafood.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 1

    Boil the potatoes in salted water until cooked.
  2. Step 2

    Heat the butter in a frying pan.
  3. Step 3

    Add the celery, carrot, and onion and cook the vegetables for 3 to 5 minutes, or until they are soft and glazed.
  4. Step 4

    Now add the leeks and cook for another 2 minutes. 
  5. Step 5

    Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
  6. Step 6

    Gently poach the fish fillets in the broth for 3 to 5 minutes.
  7. Step 7

    Add the mussels after 1 minute.
  8. Step 8

    Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan.
  9. Step 9

    Set the vegetables aside to use later.
  10. Step 10

    Whisk the egg yolk with the cream in a bowl. 
  11. Step 11

    Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce.
  12. Step 12

    Now mix well with a whisk and make sure the sauce does not come to the boil again.
  13. Step 13

    Add the peeled shrimp and half the chives and stir.
  14. Step 14

    Place the fish pieces in a serving bowl along with the vegetables and potatoes.
  15. Step 15

    Pour the sauce over it.
  16. Step 16

    Garnish with the remaining chives. Tip: Most mussels sold in the Netherlands today have already been cleaned and debearded. If your mussels haven't been cleaned, simply use a knife or wire brush to scrape off any barnacles on the shells. Debeard the mussels by pulling off any strands. Place the mussels in a colander and rinse thoroughly under cool water. Discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. About the book: Werken met Vis by Dutch sustainable seafood champion Bart van Olphen offers guidance in choosing, cleaning, preparing and cooking a wide range of sustainable (European) seafood varieties with traditional recipes from the Netherlands, Belgium, and beyond. Title: Werken met Vis By: Bart van Olphen Photography: Daniel Patriasz Design & Illustrations: Tijs Koelemeijer Language: Dutch only Publisher: Carrera Publisher's Site Price: €34,90 ISBN: 9789048816217