Freshwater Fish Waterzooi (Gentse Viswaterzooi)

This is a classic Belgian Waterzooi recipe (specifically Gentse Waterzooi with freshwater fish) scaled for 2 people — creamy, delicate, and comforting. The key is using a variety of fish. I tried this in Brussels the other day and it was delicious. 

• For authenticity, use zander (pike-perch) or river trout.

• If you prefer a lighter dish, replace half the cream with whole milk.

• You can prepare the broth and vegetables ahead, then poach fish and finish with cream right before serving.

Freshwater Fish Waterzooi (Gentse Viswaterzooi)

 Serves 2 people

 Time

• Preparation: 20 minutes

• Cooking: 40 minutes

• Total: ~1 hour

Equipment

• Medium saucepan or Dutch oven (2–3 L)

• Cutting board and sharp knife

• Wooden spoon

• Ladle

• Fine sieve (optional, for straining broth)

• Mixing bowl

• Whisk

Ingredients

Fish & Broth

• 300 g freshwater fish fillets (mix of perch, pike, trout, or zander), skin removed

• 250 mL fish stock (or vegetable stock)

• 100 mL dry white wine

• 1 small onion, sliced

• 1 small leek, white part only, thinly sliced

• 1 small carrot, julienned

• ½ celeriac (about 75 g), julienned

• 1 small potato, peeled and diced

• 1 small bouquet garni (parsley stem, thyme, bay leaf tied together)

• 10 g butter

Cream Finish

• 1 egg yolk

• 100 mL heavy cream (30–35%)

• Juice of ¼ lemon

• Salt and white pepper, to taste

• Fresh chervil or parsley, chopped (for garnish)

Optional accompaniment

• Crusty bread or boiled potatoes

Preparation & Cooking Steps

1. Prepare the vegetables

   • Wash and slice the leek, carrot, celeriac, and onion thinly.

   • Peel and dice the potato.

2. Cook the vegetables

   • In a medium saucepan, melt the butter over medium heat.

   • Add all vegetables and sauté 3–4 minutes until slightly softened (not browned).

3. Make the broth

   • Add the fish stock, white wine, and bouquet garni.

   • Bring to a gentle simmer, cover, and cook for 10–15 minutes until vegetables are tender.

   • Remove bouquet garni.

4. Poach the fish

   • Cut the fish fillets into 4–5 cm pieces.

   • Add to the simmering broth, cover, and poach gently for 5–7 minutes until fish is opaque and flakes easily.

   • Remove fish with a slotted spoon and keep warm.

5. Make the cream liaison

   • In a bowl, whisk the egg yolk and cream together.

   • Gradually add a few spoonfuls of hot broth to temper it.

   • Then pour the mixture back into the pot over low heat, stirring constantly.

   • Do not let it boil — it should thicken slightly into a velvety sauce.

6. Finish and season

   • Add lemon juice, salt, and white pepper to taste.

   • Return fish gently to warm through for 1–2 minutes.

7. Serve

   • Spoon fish, vegetables, and sauce into warm bowls.

   • Garnish with chopped parsley or chervil.

   • Serve with crusty bread or boiled potatoes.

Nutritional Information (per serving)

(Approximate, varies by fish type)