Waterzooi (Belgian Creamy Fish Stew)
Delicate fish poached with leeks, carrots and potatoes, then enriched with cream and egg yolk. Comfort from Ghent.
- Time50 min
- LevelMedium
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 705kcal
- 28.5gcarbs
- 9.6gof which sugars
- 44gfat
- 20.3gsaturates
- 42.3gprotein
- 5.9gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Melt the butter in a large pan over a medium heat. Cook the leeks, carrots, celery and bay leaves for 8 minutes until soft.
8 min - 2
Pour in the wine and boil for 2 minutes. Add the potatoes, water, crumbled stock cube and thyme. Simmer for 12 to 15 minutes until the potatoes are tender.
14 min - 3
Add the pollock and salmon and poach very gently for 5 minutes until just cooked.
5 min - 4
Whisk the cream and egg yolks together in a jug. Take the pan off the heat and ladle 3 spoonfuls of hot broth into the jug, whisking all the time. Pour it back into the pan and stir gently.
- 5
Return to a very low heat for 2 minutes to thicken slightly. Do not let it boil or the yolks will scramble.
2 min - 6
Remove the bay leaves and thyme stalks, add the lemon juice and parsley, and serve in wide bowls with boiled potatoes or bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
