Waterzooi
an authentic recipe from the city of Ghent, Belgium. A milk stew like chowder that is full of wonderful fish and mussels.
Servings Prep Time
4 – 6guests 15minute
Cook Time
20 minute
Servings Prep Time
4 – 6guests 15minute
Cook Time
20 minute
Ingredients
Instructions
  1. 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 mixture to a simmer for about 8 minutes.
  2. 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.
  3. 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 over cooking and becoming tough. Ladle Waterzooi into warm bowls and garnish with chervil or parsley.
Recipe Notes

Beer Pairing Suggestions:

As this recipe results in a very delicate entrée, the beer pairing needs to show this same finesse and sophistication.  One of my favorite Belgian Tripels is from Westmalle.  The layers of flavor out of such a simple beer (ingredients wise is malt, sugar hops and yeast) still fascinates me and my plate.  The estery and phenoic yeast additions create a lemony citrus, Budhha’s hand, clove, white pepper, fennel pollen, while mixing with the malt and caramelized sugar creating a honey, candy sweetness that balances out  herbal hop notes of bay, thyme and chervil.

A Saison | Farmhouse Ale can also be paired with this dish, as the higher temperature fermantation (saison yeast are very similar to red wine yeast, thatthrive in  a warmer fermentation temperature, reaching upwards of 80 – 90°F/27 – 32°C) creates wonderful esters and phenoic flavors.  This will pair nicely with the Tripel in the Waterzooi, re-enforcing the yeast flavors, while still being delicate and aggressive on the palate.

 

Fish-Waterzooi---Sean-Z-Paxton-96

Executive Chef: Sean Z. Paxton

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