|
In the Dutch language, waterzooi translates literally as “watery mess” — a very tasty mess. Although most won’t argue about the name thing, folks might quarrel that waterzooi is more of a stew than a soup, so let’s just settle on calling it a “stoup”. No matter what you call it, waterzooi is a savory dish that features chicken or seafood (occasionally both), simmered with vegetables and herbs, all pulled together with an egg or two and a touch of cream.
This is a popular way of finishing many classic Belgian dishes. Another traditional, proportional dish that comes to mind is mussels. Out of at least a dozen ways I’ve enjoyed mussels in Belgium, the recipe with leeks, tomatoes, garlic, beer and heavy cream is my ultimate favorite. It’s almost a waterzooi of mussels!
Traveling through Belgium you will typically find fish waterzooi in the area of Ghent, due to the abundance of fresh shellfish and seafood traditionally pulled out of the main rivers, the Schelde and the Leie which meet in Ghent. Nowadays rivers are not as plentiful and most fish is bought at market.
In other Flemish towns, you will find a tasty concoction of waterzooi with chicken. It is similar to the fish version, although every cook in Belgium has his/her own twist and variation usually handed down generation to generation. The one ingredient deliberately changed is the wine, and of course I replace it with Belgium white beer. There are many “wit biers” to choose from, and although all of them have similarities, I prefer a brew with a forward orange and spice flavor which adds depth to the waterzooi.
I use a beer light in color so the waterzooi will not be dark. I also recommend enjoying the same beer you cook with to drink with your creation. I suggest including the following recipe with your next Belgian dinner; you’ll absolutely love it!
Waterzooi of Chicken
If you love home made chicken soup, just wait until you dig your spoon (or fork) into this one! It doesn’t get more classic than a bowl of “watery mess,” in this case chicken, although, fish or scallops will work beautifully in this recipe as well. White wine is traditionally incorporated, but of course we are going to use a Belgium “wit bier”. Serve this rustic dish with crusty French bread, spread with garlic butter and don’t forget to drink a glass of the beer that you cooked with along with your meal. This quantity will make enough for four famished guests, and will take about two hours to prepare. Enjoy!
Ingredients:
1 4-pound chicken, quartered and rinsed
3 onions, diced
4 carrots, peeled and diced
6 stalks celery, diced
10 black peppercorns
4 bay leaves
1 bunch thyme
1 small bunch parsley
5 cups chicken broth
12 ounces wit bier
6 cloves garlic, minced
4 leeks, rinsed and diced
1 cup heavy cream
2 egg yolks
8 ounces fresh spinach
2 tablespoons fresh herbs (thyme, chervil, parsley)
1 tablespoon kosher salt
Cracked black pepper
1 loaf French bread
3-4 tablespoons garlic butter Method:
In a 2 gallon stock pot place chicken, half of the onion, carrots, and celery, and add the peppercorns, thyme, chervil, parsley, broth, and “wit bier”. Bring to a simmer, and then cook chicken for 30 minutes. Remove chicken from the stock, and continue to simmer stock. Let the chicken cool to the touch. Pull all of the meat from the bone and coarsely shred, removing any cartilage. Skim off any scum and strain the stock, discard the solids. Rinse and dry the pot and return to medium heat. Add the butter, stir in the garlic, the remaining onion, carrot and celery, stir and cook for three minutes. Add the leeks and potatoes, and then cook for an additional three minutes. Pour in the strained stock.
Bring to a simmer and cook until potatoes are tender. Whisk the heavy cream and egg yolks together. Using a ladle slowly whisk an ounce of hot stock at a time into the cream and yolk mixture until 12 ounces is incorporated. Then slowly whisk the mixture into the slow simmering stock over low heat. Stir in the chicken, spinach, herbs, salt and pepper. Evenly distribute the solids and broth in deep bowls and serve with French bread and garlic butter. I hope everything works out beautifully!
|
