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Fish, Northern, Eastern and Western France

Fish waterzooi

Fish waterzooi is a Flemish dish for 4 people, ready in 45 minutes, medium difficulty, about €4.80 per person. White fish poaches in a vegetable broth thickened with egg yolk and cream. The key to getting it right is stirring in that thickener off the heat and never letting the broth boil afterward.

Tonight it's waterzooi, a classic Flemish dish, white fish poached in a creamy vegetable broth.

Fish waterzooi
Total time
45 min
Difficulty
Medium
Cost per person
€4.80
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Waterzooi is that gentle, creamy broth where leeks, carrots and celery simmer slowly before chunks of white fish go in and stay tender. The egg yolk and cream thickening gives it a velvety texture, more like a hearty chowder than a thin soup, with whole vegetables and flaky fish in every spoonful.

Make it on an evening when you have a bit of time, or on a Sunday with the family if your kids like fish in a creamy sauce. Mon Chou built this one for the cooler months, when a warm, comforting bowl hits the spot, and it's not complicated once you've got the hang of thickening the broth.

The ingredients

4 people

Fish counter

  • White fish fillets (cod, pollock, hake) 800 g

Fruits and vegetables

  • Leeks 2
  • Carrots 3
  • Celery stalks 2
  • Onion 1
  • Potatoes 600 g
  • Lemon 0.5
  • Parsley 0.5 bunch

Pantry

  • Vegetable broth 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g
  • Heavy cream 15 cl
  • Egg yolks 2

Allergens Fish, Lactose, Eggs, Celery

The step by step recipe

  1. Cut the leeks, carrots and celery into thin sticks, and slice the onion.

    Keep the cuts even so the vegetables cook at the same rate.

  2. Sweat the vegetables in butter, add the diced potatoes and the broth, then let it simmer. 15 min

    The potatoes thicken the broth slightly as they cook.

  3. Add the fish, cut into large chunks, to the simmering broth. 8 min

    Fish cooks fast, so don't let the broth boil.

  4. Off the heat, whisk the egg yolks into the cream and stir the mixture into the broth gently.

    Temper the mixture with a bit of hot broth first so it doesn't curdle.

  5. Brighten with lemon juice, adjust the seasoning and serve in deep bowls with parsley.

    Serve right away, waterzooi doesn't like to wait.

Our tips to get it right

  • Pick thick white fish fillets, they hold together better during cooking and won't fall apart in the broth.
  • Cut the vegetables into really thin, even sticks, that's what gives waterzooi its classic look on the spoon.
  • Taste the broth before adding the fish, it's much easier to adjust the seasoning at that stage than once the dish is done.

The variations

  • Swap part of the white fish for mussels or peeled shrimp to mix up the textures.
  • For a fish free version, use a stronger vegetable broth and add sliced button mushrooms instead.
  • To save time, make the vegetable base the day before and only cook the fish and thicken the broth right before serving.

What to serve it with

  • Grilled country bread
  • A simple green salad
  • A glass of dry white wine

Storage

Waterzooi keeps for 2 days in the fridge in a sealed container, though it loses some of its creamy texture. Avoid freezing it, the egg and cream thickening tends to separate once thawed. Reheat very gently over low heat, never letting it boil, so the sauce doesn't break.

Questions about this dish

Can you make waterzooi ahead of time?

You can prepare the vegetable broth and potatoes ahead. Cook the fish and add the egg and cream thickening just before serving, so the texture stays tender.

Which fish works best for this waterzooi?

Go for firm white fish like cod, pollock or hake, which hold up well during cooking. Avoid thin, delicate fillets that fall apart in the broth.

Why shouldn't the broth boil after thickening?

Egg yolk cooks and curdles once the broth gets too hot, which creates lumps. That's why you always thicken off the heat, with the burner turned off.

Can you substitute the heavy cream in this recipe?

You can use a lighter cream, but the broth will be less rich. Full fat cream gives a result closer to a traditional waterzooi.

How long does it take to make a fish waterzooi?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish waterzooi?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish waterzooi cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, eggs, celery. Always check the labels of the products you buy.

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