Waterzooi

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Waterzooi is a classic stew in Northern Belgian cuisine. Its name is Dutch, meaning "watery mess". The original form uses fish, though today chicken waterzooi is more common, as well as vegetables such as carrots, leeks, and potatoes, as well as herbs, eggs, cream, and butter. Typically, fish such as eel, pike, carp and bass are used. Other fish such as cod, monkfish, or halibut can be used. Both the chicken and fish versions are based on an egg yolk and cream-thickened vegetable broth and usually served as a soup with a baguette to sop up the liquid. Gentse Waterzooi is a specific version of the dish without fish but with chicken.

Cuisine: Belgium · categories: Belgian recipes; Medium Difficulty recipes; Recipes; Recipes using bay leaf; Recipes using butter; Recipes using carrot; Recipes using double cream; Recipes using fish; Recipes using fish broth and stock; Recipes using potato; Recipes with images; Recipes with metric units; Recipes without servings

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0