Belgian Waterzooi with Creamy Fish 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.
Preparation
Get these tasks done before you start cooking.
Preparing the Broth
- 1
Heat oil
In a large pot, heat olive oil over medium heat.
- 2
Sauté vegetables
Add leek, carrots, and celery, and sauté until soft, about 5 minutes.
- 3
Build broth
Add bay leaf, thyme, and fish stock, and bring to a boil.
Preparing the Fish & Vegetables
- 1
Cook potatoes
Reduce heat to a simmer and add potatoes. Cook for 15 minutes, or until tender.
- 2
Season fish
Season fish chunks with salt and pepper; set aside.
Tip: For added flavor, simmer the broth with a piece of fish head if available.
- 3
Add seafood
Once potatoes are tender, add fish, mussels, and shrimp to the broth.
Tip: Ensure the mussels are tightly closed before cooking and discard any that remain open.
How to Make Belgian Waterzooi with Creamy Fish Broth
Total time: 2 h 20 min · Yields 4 servings
- 1
Simmering
Allow fish and seafood to simmer gently in the broth for about 8–10 minutes until cooked through.
- 2
Creaming
Stir in the heavy cream, adjust seasoning with salt and pepper, bringing back to a gentle simmer.
- 3
Final touches
Remove bay leaf and thyme before serving.
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