Fish waterzoi traditional northern recipe

Traditional ultra comforting northern dish made of gently poached fish in a delicious slightly cremated vegetable broth. Easy and very greedy.

With the very comforting Flemish carbonade and the endives, sorry gratin chickens, we are really there in dishes typical of the north.

It is a recipe not very far from the delicious sea sauerkraut that I offer in another recipe on this blog. With, however, a well -cooked casserole bouillon side. It can be served as a dish of course but also be derived in complete soup by reducing the amount of fish and increasing the vegetables and the broth.

Origin of waterzoi

Traditional Belgian dishit is also largely prepared throughout the north of France. He is Originally from Flandersthe first written mention of this dish Middle Ages date.

Writing can vary, with one or two O: Waterzoii or Waterzooi. Waterzooi means “water that boils” in Dutch. If we dissect etymology: water means “water” and zoo comes from the verb zooen which means “boiling” in Dutch.

It can be prepared with fish as here or with chicken. The version with chicken is more recent. The first waterzoi were made in the Ghent region with freshwater fish sins in the rivers and canals (bar, pike, barbeau or eel). The fishing of the day was at the time thrown into the usual broth, in the boiled water, often embellished with local vegetables.

Be that in both cases, the vegetable protein is cooked in a vegetable broth of the terroir: potatoes, carrots, leeks or celery.

Some information on the recipe

The main steps

We cook the vegetables to make a broth. We cook the potatoes aside. We pocket the fish in this broth. Then A fresh cream and egg yolk is added.

For the option with smoked Haddockduring the cooking of the dish we warm it gently in a little milk. We add everything at the same time as the egg-cream mixture.

The cooking container

Choose a large pan or ideally cast iron casserole. It is the surface that is interesting. Because at the beginning we will brown the vegetables then cook them in water (or with a vegetable broth), until they are soft and well cooked, but also that they delicately scented the cooking liquid.

Afterwards, We will poach the fish in this broth, very slowly, Without attacking them and maintaining the shape and appearance of fish. Therefore over medium heat, maximum to shivering, and ideally The pieces of fish gently placed next to each other in the broth, without them overlapping. They will thus have uniform cooking.

Water or vegetable broth

Both are possible. If you simmer your vegetables, in my opinion, you need to strengthen the flavors with a vegetable broth. But you can speed up cooking by opting for vegetable broth. No worries, it’s your choice.

On the other hand, I do not recommend basic cube broth or fish fume. The advantage of this dish is to highlight the different flavors, fish and vegetables. So it’s better not to blur the tracks.

What vegetables to use

These are local vegetables of the terroir traditionally cultivated in the North, so potatoes, carrots, onions, leeks, celery …

What fish use

Opt for water fish soft as at the origin of this dish (why not trout nets?), or as I offer you here with A mixture of cod and salmon.
You can Replace the cod with another white fish, merlan, églefin, bar or monkfish. Be careful if your fish is fine, it will bake much faster than the time indicated.

Anyway, use very fresh fishthat you are going poach slowly in the broth (medium heat or at most shudder (not big broth as the name of this dish suggests as I explained to you above).

Fresh cream or white cheese

The two also go. Traditionally, from what I read, it is rather crème fraîche that is used. It is added to the end, before traditionally serving Mixed with raw egg yolk, thus forming a very gourmet link, thickening the sauce. Added to the vegetable broth in which we have poached the fish, it gives a subtle touch, remaining quite light, to this dish.

Smoked Haddock: not traditional but so good.

Like every time you use smoked Haddock, whether in a sea sauerkraut, in a surprising ingredient in a quiche or in topping for a vegetable soup, you will warm smoked haddock in milk. This perfumes the dairy which will then bring a sublime touch to your dish. It will also soften the fish while warming it.

If you want to stay on the traditional northern recipe, Do not put this smoked Haddock that I offer. But then increase the amount of crème fraîche (150 gr or 200 gr) and add a second egg yolk.

Zero Gaspi tip, what to do with the remains of egg white?

You will have egg whites once this recipe is made. I offer you recipes with these leftovers of worksF to make a good omelet with chard leaves or a quiche with vegetables by adding more white in the preparation. Or else to opt for a little pastry with meringues (have you ever thought of flavoring your meringues?) Or coconut rocks, a great classic that always pleases.