Fish Waterzooi Recipe
Flavors of Belgium
Total time: 1hr to 2hr
Preparation time: 50 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note

This name for this Belgian fish stew comes from the Flemish word "water" and the old verb "zooien," meaning "to cook."

- 1 small Turbot, filleted
- 1 large Sole, filleted
- 400 g (14 oz.) monkfish, in large pieces
- 1.2 liters (4 cups) Mussels
- 1 onion, coarsely chopped
- 2 carrots
- 2 leeks, white part only
- 1/2 celery stalk
- 500 ml (2 cups) dry white wine
- 75 g (5 tbsp.) butter
- 200 ml (3/4 cup) cream
- Chervil, salt and pepper
  1. melt 25 g (5 tsp.) butter in a cocotte or Dutch oven; add the onion and cook for a few minutes; 
  2. add the mussels and a few celery leaves; add the white wine; cover and place over high heat until the mussels open; drain and shell the mussels; filter the cooking liquid; 
  3. melt 50 g (3 tbsp.) butter; add the finely chopped carrots, leeks and celery; add a ladleful of the cooking liquid from the mussels; cover and cook over medium heat for 10 minutes; 
  4. place the fish, boned and cut into large pieces, on top of the vegetables; season with salt and pepper; add the remaining cooking liquid from the mussels; cover and place into a preheated 180° C (350° F) oven for 15 minutes. 
  1. place the fish into a tureen or deep dish; 
  2. add the cream, chervil and mussels to the liquid in the Dutch oven; 
  3. pour the mixture over the fish; serve very hot. 
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up