_(79743868).jpg) LobsterWaterzooi garnished with vegetables | |
| Type | Stew |
|---|---|
| Place of origin |  Belgium |
| Region or state | Flanders |
| Main ingredients | Fish orchicken, vegetablebroth,egg yolks,cream |
Waterzooi (Dutch:[ˈʋaːtərˌzoːi]ⓘ) is asoup fromBelgium and originating inFlanders. The second part of the name derives from theMiddle Dutch termssode,zo(o)deandsoot, words referring to the act of boiling or the ingredients being boiled.[1] It is sometimes calledGentse Waterzooi which refers to the Belgian town ofGhent where it originated. The original dish is often made offish, either freshwater or sea, (known asViszooitje), though todaychickenwaterzooi (Kippenwaterzooi) is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared.[2]Charles V, Holy Roman Emperor ate the rich dish, even after suffering fromgout.[3]
All versions are based on a soup-base ofegg yolk,cream, and thickened vegetablebroth. The stew itself contains fish or chicken, vegetables includingcarrots,onions,celery,leeks,potatoes and herbs such as parsley, thyme, bay-leaves and sage.[4]
Originally,burbot was used but this fish had all but disappeared from the rivers until its recent return due to conservation efforts.[5] Nowadays, fish such aseel,pike,carp andbass are used, though other fish such ascod,monkfish, orhalibut can be used.Gentse Waterzooi van Tarbot includesturbot.
Chicken is a popular alternative to fish in the recipe, though the rest of the ingredients remain the same.
Media related toWaterzooi at Wikimedia Commons
