Waterzooi
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Loading... - Lea Hermans
- 11 May 2023
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Belgian Waterzooi is a traditional Flemish stew that originated in the city of Ghent. The name "waterzooi" means "boiled water" in Dutch, and refers to the way the dish is prepared by simmering the ingredients in a broth until they are cooked through. While the original version of the dish was made with fish, chicken is now more commonly used.
Ingredients for Belgian Waterzooi Recipe
Before you begin, make sure you have all the necessary ingredients on hand. For this recipe, you will need:
-4 chicken breasts (or 4 fish fillets)
-4 cups of chicken broth
-2 cups of heavy cream
-2 cups of chopped vegetables (such as carrots, celery, and leeks)
-2 tablespoons of butter
-1 onion, chopped
-2 cloves of garlic, minced
-1 bay leaf
-1 teaspoon of thyme
-Salt and pepper to taste
How to Make Belgian Waterzooi
Now that you have your ingredients, it's time to start cooking! Here are the steps for preparing this delicious dish:
-Melt the butter in a large pot or Dutch oven over medium heat.
-Add the chopped onion and garlic to the pot and cook until they are soft and translucent.
-Add the chopped vegetables to the pot and cook for a few minutes until they begin to soften.
-Add the chicken broth, bay leaf, and thyme to the pot and bring to a boil.
-Reduce the heat to low and add the chicken breasts (or fish fillets) to the pot.
-Cover the pot and let the ingredients simmer for 15-20 minutes, or until the chicken (or fish) is cooked through.
-Remove the chicken (or fish) from the pot and set aside.
-Add the heavy cream to the pot and stir well to combine.
-Bring the broth to a boil again and let it cook for a few minutes until it thickens slightly.
-Add the chicken (or fish) back to the pot and let it simmer for a few more minutes until it is heated through.
-Season with salt and pepper to taste.
Tips for Serving and Storing Leftovers
Belgian Waterzooi is a great dish to serve for dinner with crusty bread or boiled potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months. To reheat, simply heat the stew in a pot on the stove until it is warmed through.
