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Light Fish Waterzooi with Fennel and Lemon - Image 1

Light Fish Waterzooi with Fennel and Lemon

French cuisineEuropean cuisineBelgian cuisine
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Light Fish Waterzooi with Fennel and Lemon

Waterzooi

Prep: 20 min • Cook: 35 min. A lighter, more delicate version of Waterzooi featuring flaky white fish, aromatic fennel, and leeks, with a subtle lemon zest finish. This Belgian classic is reimagined for a brighter, fresher taste.

Preparation time
20 min
Cooking time
35 min
Total time
55 min
Servings
4
Course
Soup
Complexity
Easy
Units:
Scale:

Ingredients

Fish

  • 21oz cod fillets(skinless and boneless, cut into chunks)

Vegetables

  • 1 pc fennel bulb(trimmed, cored, and thinly sliced)
  • 2 pcs leeks(trimmed, halved lengthwise, and thinly sliced)
  • 2 pcs garlic cloves(minced)

Liquids

  • 25 3/8 fl oz fish stock
  • 5 1/8 fl oz dry white wine

Flavorings

  • 1oz butter
  • 1 tbsp lemon zest(freshly grated)
  • 2 tbsp fresh parsley(chopped, for garnish)
  • 1 tbsp fresh dill(chopped, for garnish)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Thickener

  • 2 pcs egg yolks(lightly beaten)
  • 1 2/3 fl oz heavy cream

Instructions

Sauté Vegetables

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced fennel and leeks, and sauté until softened, about 8-10 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.

Simmer the Broth

  1. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  2. Add the fish stock, lemon zest, salt, and pepper. Bring to a gentle simmer.
  3. Reduce heat to low, cover, and let simmer for 15 minutes to allow flavors to meld.

Cook the Fish

  1. Gently place the cod chunks into the simmering broth.
  2. Cover and poach gently for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid boiling.

Enrich the Sauce and Serve

  1. In a small bowl, whisk together the beaten egg yolks and heavy cream.
  2. Temper the egg yolk mixture by gradually whisking in about 1/2 cup of the hot broth. This prevents the yolks from scrambling.
  3. Pour the tempered egg yolk mixture back into the pot, stirring constantly. Cook over low heat for 2-3 minutes until the sauce thickens slightly. Do not boil.
  4. Taste and adjust seasoning with salt and pepper if needed.
  5. Ladle the waterzooi into bowls, ensuring each serving gets plenty of fish and vegetables. Garnish with fresh parsley and dill.

Nutrition

Servings
4
Serving size (imperial)
11.8 fl oz
NutrientPer servingPer 100 mlTotal (4 servings)
Calories350.5 kcal100.1 kcal1,402 kcal
Protein30.2 g8.6 g120.8 g
Fat18.5 g5.3 g74 g
Carbs15.1 g4.3 g60.4 g

Tips

  • Ensure leeks are thoroughly washed to remove any sand or grit trapped between the layers.
  • Temper the egg yolks carefully to achieve a smooth, creamy sauce without scrambling.
  • Serve hot with crusty bread to soak up the delicious, flavorful broth.

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