WATERZOOI (VATERZOY)
I learned this while stationed in the Flemish part of Belgium, in a village called Sint-Hubrechtslille. So tasty good, my daughter still asks me to make it for her 10 years later!
Provided by Rayna Jordan
Categories World Cuisine Recipes European Belgian
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside.
- In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender.
- In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir.
- Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 7.2 g, Cholesterol 161.9 mg, Fat 24.2 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 822.7 mg, Sugar 1.9 g
WATERZOOI DE POULET
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.
CHICKEN WATERZOOI
Steps:
- Preparation for the stock: Place the chicken in a pot of water, covering the chicken entirely. Add 2 carrots, 2 celery stalks, and 1 onion, cut into approximately 1-inch pieces. Add parsley, thyme and a bay leaf and poach until chicken is cooked. Add salt and pepper, to taste.
- Cut the remaining carrots, celery, onions into 1-inch sticks and place them in a saucepan with water to cover. Cut the leeks into 1-inch sticks, slice the mushrooms and add to saucepan. Parboil vegetables in salted water. Take out the chicken when poached (no red color must be seen under the skin) and discard vegetables from stock. Strain the chicken stock through a fine sieve. Take the skin off of the chicken and cut chicken into 8 pieces. Put the chicken and the parboiled vegetables into the stock. Mix the egg yolks with the cream and add to the stock. Add the lemon juice and butter. Season with salt, pepper and nutmeg.
- Serve in soup plates with boiled potatoes or white steamed rice.
WATERZOOI
Waterzooi is a typical dish from Ghent in Flanders, made from chicken or fish, vegetables, cream and potatoes, served as a kind of soup with bread.
Provided by Renards Gourmets
Categories Main Course Soup
Number Of Ingredients 16
Steps:
- In a heavy-bottomed pan, melt the butter over low to medium heat.
- Sauté leeks, potatoes, celery, carrots and onion for 3 minutes. Set aside.
- In a Dutch oven, place the chicken legs and bouquet garni and pour the broth. Season with salt and pepper.
- Cover and bring to a boil over high heat.
- Reduce the heat, cover and continue cooking over low heat for 20 minutes. Add the reserved vegetables.
- Cover and continue cooking for 15 minutes over low heat.
- Remove the bouquet garni.
TRADITIONAL FLEMISH WATERZOOI RECIPE
Some call this traditional Flemish fish dish a stew while others argue that it's a soup. Either way, it's an excellent way to enjoy fresh seafood.
Provided by Karin Engelbrecht
Categories Dinner Entree Lunch Main Course Soup
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water until cooked.
- Heat the butter in a frying pan.
- Add the celery, carrot, and onion and cook the vegetables for 3 to 5 minutes, or until they are soft and glazed.
- Now add the leeks and cook for another 2 minutes.
- Add the stock to the vegetable mixture and allow it to infuse for 3 minutes.
- Gently poach the fish fillets in the broth for 3 to 5 minutes.
- Add the mussels after 1 minute.
- Remove the seafood from the pan once the mussels have opened and set aside. Strain the stock into a saucepan.
- Set the vegetables aside to use later.
- Whisk the egg yolk with the cream in a bowl.
- Put the stock back on the heat and, once it reaches boiling point, add the cream and egg mixture to thicken the stock and create a sauce.
- Now mix well with a whisk and make sure the sauce does not come to the boil again.
- Add the peeled shrimp and half the chives and stir.
- Place the fish pieces in a serving bowl along with the vegetables and potatoes.
- Pour the sauce over it.
- Garnish with the remaining chives. Tip: Most mussels sold in the Netherlands today have already been cleaned and debearded. If your mussels haven't been cleaned, simply use a knife or wire brush to scrape off any barnacles on the shells. Debeard the mussels by pulling off any strands. Place the mussels in a colander and rinse thoroughly under cool water. Discard any that have broken shells. Tap the open mussels on a hard surface and if they do not close within a few moments, throw them out too. About the book: Werken met Vis by Dutch sustainable seafood champion Bart van Olphen offers guidance in choosing, cleaning, preparing and cooking a wide range of sustainable (European) seafood varieties with traditional recipes from the Netherlands, Belgium, and beyond. Title: Werken met Vis By: Bart van Olphen Photography: Daniel Patriasz Design & Illustrations: Tijs Koelemeijer Language: Dutch only Publisher: Carrera Publisher's Site Price: €34,90 ISBN: 9789048816217
Nutrition Facts : Calories 855 kcal, Carbohydrate 57 g, Cholesterol 500 mg, Fiber 7 g, Protein 64 g, SaturatedFat 22 g, Sodium 1792 mg, Sugar 10 g, Fat 42 g, ServingSize Serves 2, UnsaturatedFat 0 g
WATERZOOI
Waterzooi is an authentic recipe from the city of Ghent, Belgium. It is a milk stew | chowder that is full of wonderful fish and mussels.
Provided by Sean Z. Paxton
Categories Comfort Entrée | Main Fish Soup | Stew
Yield 4 - 6 guests
Number Of Ingredients 17
Steps:
- Add butter and olive oil to a large Dutch oven or 12 qt pot and heat over medium until the butter is completely melted and starts to foam. Add the minced shallots and sauté for 3 - 4 minutes. Add the sliced leeks and fennel, season with some salt and pepper and sauté for another 5 minutes or enough time to slightly wilt the leeks. Add the carrots, celery, bay leaves, thyme, and sauté for another 4 minutes. Then add the potatoes, fish stock, cooking beer, and cream; bringing the mixture to a simmer for about 8 minutes.
- Take your fish of choice, removing any skin and bones (saving for fish stock) and cut it into 1 ½ inch cubes. Season with salt and pepper and add to the pot with the mussels, turning down the heat to a low and cook for about 8 - 10 minutes, all the vegetables should be tender, the mussels opened and fish just cooked.
- Note: Do not bring to a boil, just a light simmer or small bubbles around the edge of the pot. This will help prevent the fish from overcooking and becoming tough. Ladle Waterzooi into warm bowls and garnish with chervil or parsley.
GENTSE WATERZOOI
Make and share this Gentse Waterzooi recipe from Food.com.
Provided by Maiumlteacute G.
Categories Stew
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Chop all the vegetables (except the potatoes) finely (brunoise) and cook for 5 minutes in the vegetable stock. Drain, but keep the stock.
- Poach the chicken filets in the same vegetable stock for about 20 minutes.
- Cook the potatoes.
- Keep vegetables and chicken warm, while making the sauce.
- Strain the vegetable stock.
- Make a roux (or beurre manié) from 100 gr butter and 100 gr of flour = Melt the butter and add the flour, add 1 l of the vegetable stock, let cook until slightly thickened.
- Finish off by adding the cream and the beaten egg yolks and add salt and pepper to taste.
- Use soup plates for serving. Starting with the vegetables, put the cut up chicken filet on top, add sauce and garnish with potatoes and parsley.
Nutrition Facts : Calories 948.2, Fat 30.2, SaturatedFat 12.8, Cholesterol 219.8, Sodium 313.9, Carbohydrate 108.9, Fiber 13.2, Sugar 7.4, Protein 61.5
WATERZOOI OF CHICKEN
From Ruth Van Waerebeek's "Everyone Eats Well in Belgium Cookbook." Don't be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it's basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it's Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.
Provided by Belgophile
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper.
- Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes.
- Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes.
- Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes.
- Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat.
- Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces.
- Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley.
- Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread.
- Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).
WATERZOOI OF CHICKEN
Steps:
- 1. Pull away and discard any excess fat from the cavity of the chicken. Rinse the bird inside and out. Season with salt and pepper and place 1 bay leaf, 2 sprigs parsley, and 1 sprig thyme in the cavity. 2. Melt the butter in a heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until translucent but not browned, about 5 minutes. Place the bird breast side up in the Dutch oven and add enough broth and/or water to partially cover by about two-thirds. Cover and simmer gently over low heat for 30 minutes. 3. Skim the surface of the broth to remove any foam and fat. Add the carrots, leeks, and celery to the pot. Tie the remaining parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni and add it to the broth. Cover and regulate the heat to maintain the liquid at a slow simmer for another 30 minutes. 4. Add the cubed potatoes to the simmering chicken broth and cook until the potatoes are done and the chicken is very tender, 20 to 30 minutes. 5. Remove the chicken from the broth and transfer to a large bowl. Discard the bouquet garni. Allow the chicken to rest until it is cool enough to handle. Strip off the skin and use your fingers to remove the meat from the bones. Discard the skin and bones. Shred the meat into bite-size pieces. Refrigerate the broth with vegetables and the chicken separately overnight. 6. Beat the cream and egg yolks together in a mixing bowl. Place the Dutch oven on medium to reheat the broth. Stir a ladleful of hot broth into the egg mixture to temper it, then gradually stir this mixture into the broth and vegetables. Cook, stirring constantly over low heat until the sauce thickens. Do not allow to boil or the sauce will curdle. Return the chicken pieces to the broth. Taste for seasoining and add salt and pepper if necessary. Garnish with plenty of fresh chopped parsley and serve in heated bowls.
CHICKEN WATERZOOI
Waterzooi, a wine-deep Belgian stew originally made with fish, but more recently of chicken, was one of Julia Child's favorite dishes, first taught to her in Paris by the chef Max Bugnard. She gave the recipe to The New York Times in 1987. It is easy weeknight cooking: the dish can be assembled in the morning before work, or even the night before. Then, in the evening, simmer it for about half an hour, and then use the cooking liquid to make a light but creamy sauce. Serve with potatoes or good bread.
Provided by Julia Child
Categories dinner, weekday, main course
Time 55m
Yield Four to six servings
Number Of Ingredients 13
Steps:
- Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
- Wash and dry the chicken pieces and set aside.
- Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
- When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
- Strain out the cooking liquid, degrease it and adjust the seasonings.
- Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
- To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
- Serve with boiled potatoes, noodles, gnocchi or just good French bread.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 43 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WATERZOOIE
Provided by Moira Hodgson
Categories soups and stews, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly season the capon with salt and pepper. Melt the butter in a heavy casserole. Spread the vegetables and parsley over the bottom of the casserole and sprinkle them with salt and pepper. Add the capon and seasonings. Cook over low heat for 10 minutes.
- Heat the broth and pour it over the capon just to cover. Cover the casserole and simmer for 1 hour, or until the capon is tender.
- Remove the capon. Discard all bones and skin. Cut the capon into strips about 1 inch by 2 inches. Place them on an oven-proof platter. Moisten them with 1 cup of the broth and keep them warm in a low oven.
- When the broth in the casserole has cooled somewhat, strain it through a sieve into a large bowl, pressing down on the vegetables before discarding them.
- Return the broth to the casserole and add the mixture of egg yolks, cream and lemon juice, very gradually, stirring constantly. Cook over lowest heat until the soup thickens a little.
- Return the pieces of capon to the casserole. Add the parsley and garlic. Serve in soup plates. Garnish each portion with a slice of lemon.
Nutrition Facts : @context http, Calories 834, UnsaturatedFat 34 grams, Carbohydrate 21 grams, Fat 57 grams, Fiber 3 grams, Protein 59 grams, SaturatedFat 18 grams, Sodium 1611 milligrams, Sugar 7 grams, TransFat 0 grams
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