Dear Friend of Flanders,

In view of the COVID-19-situation, you will find all the information on the official website
For the latest travel advice to our country, please consult your local authorities. Take good care of yourself and each other and keep it safe and healthy.
We hope to welcome you again soon, with twice the heart, love and hospitality. 


Warm regards,
VISITFLANDERS.

Ghent Waterzooi ©©Kris Jacobs

Waterzooi is a classic stew of Flanders. Its name is Dutch, "zooien" meaning "to boil". It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent.

Ghent Waterzooi

The original form is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish there disappeared The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually served as a soup with a baguette to sop up the liquid.

Ingredients

  • 1 chicken
  • 3 leeks
  • ½ celeriac
  • 3 carrots
  • 1 onion
  • 4 potatoes
  • 2 l/2,1 quarts chicken stock
  • 2 dl/0,21 quarts cream
  • 1 lemon
  • 2 egg yolks

Cooking directions

  • Melt the butter, cube the vegetables, sauté the vegetables for 4 to 5 minutes
  • Add the chicken
  • Add pepper and salt and the stock (the chicken has to be entirely submerged; add water if necessary)
  • Allow to simmer on the hob for 45 minutes
  • Take the chicken out of the pan, cut it in pieces and remove the skin and bones
  • Beat the two egg yolks and cream and carefully pour it into the soup
  • Add lemon juice.
  • Put the pieces of chicken back into the soup
  • Serve very hot with a baguette.
Back to top