waterzooi

Waterzooi is a traditional Belgian soup or stew originating in Ghent, in the Flemish region of Belgium. The dish exists in two main forms: a fish-based version that uses white fish and a chicken variant that is the more common today. Both share a flavorful, creamy broth enriched with vegetables and a gentle finish of dairy.

In preparation, the base is a light stock made from the main protein (fish or chicken) simmered with vegetables such as onions, carrots, leeks, and celery. The meat is poached until tender, then removed. The vegetables finish cooking in the aromatic liquid, and the sauce is finished by whisking egg yolks and cream into the hot broth to create a rich, silky texture. Some recipes also use a small amount of roux for added body.

Traditionally associated with Ghent and Flemish cuisine, waterzooi dates back several centuries. The fish preparation is the older form, while the chicken variant rose in popularity in later centuries and is now the more widely served version. Today it is a staple in Belgian homes and restaurants as a regional specialty.

Serving typically involves presenting the hot, pale sauce with the poached meat and vegetables, often accompanied by crusty bread or boiled potatoes. Waterzooi is regarded as a hallmark of Flemish cooking and a recognizable symbol of Ghent’s culinary heritage.