What is Waterzooi?

Waterzooi is a traditional Belgian food, which is expected to be from the city of Ghent. Since it was first developed, it has undergone a number of incarnations, but generally contains fish or chicken, poisoned vegetables and a creamy base with an enlarged egg. This steamed meat is classically served with bread so that the juices after the bowls and very abundant and full. Some restaurants that focus on Flemish cuisine can offer Waterzooi for their menu and this meal can also be made at home. Herbs are added to the formation of a rich broth and the soup is given with egg yolks to bother the broth. The result is a very rich, cream soup, which is also very fulfilled. Bread can be soaked in the soup and also serve to absorb liquid from the left when people are ready.

The original DISH was probably made of fish and maybe did not have cream, even though culinary historians have some disagreements. When food spread to other areas of Belgium, people started using chicken mFish and reinforce the bowl cream for a more heartfelt version. Some Purists Waterzooi will argue that goulash should only be prepared with fish.

Vegetables used in this stew can include carrots, potatoes, tomatoes, celery and pores and herbs may also vary. Each cook prepares a bowl slightly differently and gentle Waterzooi, as is sometimes known, is especially suitable for cold winter nights when people want something warm and full. The lighter version of the steamed meat can be made with a broth of thinly vermouth or white wine, and people can also skip eggs for a less rich version.

people producing waterzooi at home should look for fish with a solid white body poaching will not break or melt. Tuna and cod are a good selection, although many other fish species will work as well. The fish should be carefully filled to remove bones and cut into large pieces. If usedCarrots and potatoes may want to soften them first. The leeks and celery should be briefly roasted in oil and butter before adding vegetables, fish and broth to cover, so that the stews are briefly bothered to mix flavors, mixed with cream and then served.