Waterzooi (Flemish Stew)

Indulge in the flavors of Flemish cuisine with the delectable Waterzooi—a hearty stew that beautifully combines the richness of fish, vibrant vegetables, and a luscious broth. Originating from the picturesque region of Flanders, this dish is a celebration of culinary artistry and wholesome ingredients. With a harmonious blend of textures and flavors, Waterzooi invites you to experience the comforting embrace of Flemish gastronomy.

Serves: 4

Preparation: 20 minutes

Cooking: 30 minutes

Freezing: Not suitable

INGREDIENTS:

• 1 large waxy potato, peeled
• 1 large carrot, peeled
• 1 medium-large zucchini
• 1 bunch asparagus
• 10 oz (300g) monkfish
• 1 sole, filleted and skinned
• 2 ½ cups (600ml) chicken or fish stock
• ½ cup (100ml) dry white wine
• 3 large scallions, finely chopped
• 1 lb 2 oz (500g) mussels, rinsed, scrubbed, and debearded
• ½ cup (100ml) heavy cream
• Salt and freshly ground black pepper
• 1 tbsp finely chopped tarragon, to serve

INSTRUCTIONS:

1. Begin by preparing the vegetables and fish. Cut the waxy potato and carrot into batons measuring approximately ½ x 2 inches (1 x 5cm). Slice the zucchini diagonally into pieces. Separate the asparagus tips from the spears and chop the spears into 2-inch (5cm) lengths. Cut the monkfish into chunks of about 1 ½ inches (4cm). Crosswise halve each sole fillet. Keep the vegetables and fish separate for now.
2. In a heavy saucepan, combine the chicken or fish stock, dry white wine, and finely chopped scallions, reserving a few scallions for serving. Place the saucepan over medium heat and bring the mixture to a boil. Add the potato, reduce the heat to a simmer, and cook for 5 minutes. Then, add the carrot and cook for an additional 5 minutes. Introduce the zucchini and asparagus, cooking for 1–2 minutes until they are al dente. Once done, remove the vegetables from the stock and set them aside.
3. Return the stock to a boil over high heat, and let it reduce by about one-third. Lower the heat to a simmer and add the mussels. Cover the pot and let the mussels cook for 3–4 minutes. Strain the stock through a muslin-lined sieve into a bowl. Allow it to cool briefly and discard any mussels that haven’t opened. Shell the remaining mussels and set them aside. Return the strained stock to the pan and simmer over medium heat. Stir in the heavy cream and season the mixture with salt and freshly ground black pepper.
4. Gradually add the monkfish chunks to the simmering stock and cook for 2–3 minutes. Then, introduce the sole fillet halves and let them cook for 1 minute. Finally, add back the cooked vegetables and shelled mussels, and let them simmer together for a final 2 minutes.
5. Assemble the dish by using a slotted spoon to distribute the cooked vegetables between the serving bowls. Place the fish pieces on top of the vegetables. Ladle the flavorful broth over the fish and vegetables. Scatter the reserved mussels on top, followed by the chopped tarragon and the remaining finely chopped scallions.

Waterzooi, the Flemish Stew, is an invitation to explore the culinary treasures of Flanders. This dish marries the elegance of fish with the rustic charm of vegetables and a velvety broth, offering a symphony of flavors that dance on your palate. From the succulent monkfish and tender sole to the assortment of colorful vegetables and aromatic tarragon, each element in this stew contributes to a harmonious culinary experience. Celebrate the flavors of Flanders with every spoonful of this wholesome and satisfying Waterzooi.