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Waterzooi is a stew dish from Belgium and originating in Flanders. The second part of the name derives from the Middle Dutch terms sode, zo(o)de and soot, words referring to the act of boiling or the ingredients being boiled.[1] It is sometimes called Gentse Waterzooi which refers to the Belgian town of Ghent where it originated. The original dish is often made of fish, either freshwater or sea, (known as Viszooitje), though today chicken waterzooi (Kippenwaterzooi) is more common. The most accepted theory is that rivers around Ghent became too polluted and the fish there disappeared.[2] Charles V, Holy Roman Emperor ate the rich dish, even after suffering from gout.[3]

Waterzooi

Fish Waterzooi garnished with vegetables
Type	Stew
Place of origin	Belgium
Region or state	Flanders
Main ingredients	Fish or chicken, vegetable broth, egg yolks, cream
Cookbook: Waterzooi   Media: Waterzooi

Varieties

All versions are based on a soup-base of egg yolk, cream and thickened vegetable broth. The stew itself contains fish or chicken, vegetables including carrots, onions, celeriac, leeks, potatoes and herbs such as parsley, thyme, bay-leaves and sage.[4]

Fish

Originally, burbot was used but this fish had all but disappeared from the rivers until its recent return due to conservation efforts.[5] Nowadays, fish such as eel, pike, carp and bass are used, though other fish such as cod, monkfish, or halibut can be used. Gentse Waterzooi van Tarbot includes turbot.

Meat

Chicken is a popular alternative to fish in the recipe, though the rest of the ingredients remain the same.

See also

• Belgian cuisine
• List of stews

References

External links

• Media related to Waterzooi at Wikimedia Commons

На других языках

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- [en] Waterzooi

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[ru] Ватерзой

Ватерзо́й (нидерл. waterzooi от water «вода» и zooien «варить») — классическая бельгийская похлёбка, традиционное блюдо Фландрии. Иногда также используется название Gentse Waterzooi (гентский ватерзой), которое указывает на происхождение блюда. Оригинальный рецепт включает в себя рыбу (viszooitje). Традиционно для приготовления ватерзой использовался налим, но в наше время в Бельгии эта рыба почти не встречается, потому его заменили на такие виды рыбы, как угорь, щука, карп, окунь. Подойдут и морские: треска, морской чёрт или палтус.

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