Waterzooi
If you've got firm white fish fillets, leeks and carrots, you're most of the way to this seafood: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Cut the leeks, carrots, celery, and peeled potatoes into matchsticks or thin batons so they cook evenly and quickly.
- Melt the butter in a large pot over medium-low heat and gently sweat the leeks, carrots, and celery for 6 to 8 minutes until softened but not coloured.
- Add the potatoes, fish stock, bay leaf, and peppercorns, bring to a gentle simmer, and cook for about 12 minutes until the potatoes are nearly tender.
- Cut the fish into large 4 cm chunks, lower the heat so the liquid barely simmers, then slide the fish in and poach for 6 to 8 minutes until it turns opaque and flakes easily and reaches an internal temperature of 63 C (145 F).
- Whisk the egg yolks with the cream in a bowl, temper the mixture by whisking in a ladleful of the hot broth, then stir it back into the pot off the heat so it thickens gently without curdling.
- Return the pot to very low heat for a minute if needed, but do not let it boil, then taste and adjust the salt.
- Remove the bay leaf, ladle the fish and vegetables into warm bowls with plenty of the creamy broth, and finish with chopped parsley.
You'll use: Large pot · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Waterzooi take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Waterzooi is an original recipe developed in-house by Consomee. Photo: (waterzooi) (79743868).jpg by ayustety from Tokyo, Japan, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.