Belgian Waterzooi with Creamy Fish Broth
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
For the Fish & Vegetables
For the Garnish
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
Belgian Waterzooi with Creamy Fish Broth
Belgian Waterzooi with Creamy Fish Broth
Serving
Serve warm in deep bowls with chunks of fish, mussels, and shrimp generously covered in the creamy broth.