Belgian Waterzooi with Creamy Fish Broth

Name: Belgian Waterzooi with Creamy Fish Broth
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive oil; Leek; Carrots; Celery stalk; Bay leaf; Thyme sprig; Fish stock; White fish fillets; Mussels; Shrimp; Potatoes; Heavy cream; Salt and black pepper; Fresh parsley; Lemon

A traditional Belgian fish stew with velvety broth

A hearty and warming dish from Belgium, this fish stew combines tender seafood with a rich, creamy broth filled with vegetables, perfect for a cozy gathering.

1 h 45 min
4
Intermediate

Ingredients

For the Broth

Olive oil

1 tbsp

Leek

white part only, sliced

Carrots

2, peeled and diced

Celery stalk

1, diced

Bay leaf

Thyme sprig

Fish stock

3 cups (or vegetable stock)

For the Fish & Vegetables

White fish fillets

1 lb (such as cod or haddock), cut into chunks

Mussels

1/2 lb, scrubbed and debearded

Shrimp

1/2 lb, peeled and deveined

Potatoes

2 large, peeled and chopped

Heavy cream

1 cup

Salt and black pepper

to taste

For the Garnish

Fresh parsley

2 tbsp, chopped

Lemon

1, cut into wedges

Preparation

Preparing the Broth

Heat oil

In a large pot, heat olive oil over medium heat.

Sauté vegetables

Add leek, carrots, and celery, and sauté until soft, about 5 minutes.

Build broth

Add bay leaf, thyme, and fish stock, and bring to a boil.

Preparing the Fish & Vegetables

Cook potatoes

Reduce heat to a simmer and add potatoes. Cook for 15 minutes, or until tender.

Season fish

Season fish chunks with salt and pepper; set aside.

For added flavor, simmer the broth with a piece of fish head if available.

Add seafood

Once potatoes are tender, add fish, mussels, and shrimp to the broth.

Ensure the mussels are tightly closed before cooking and discard any that remain open.

Cooking Process

Simmering

Allow fish and seafood to simmer gently in the broth for about 8–10 minutes until cooked through.

Creaming

Stir in the heavy cream, adjust seasoning with salt and pepper, bringing back to a gentle simmer.

Final touches

Remove bay leaf and thyme before serving.

Plating & Serving