Flemish cream-and-broth stew with chicken (or fish, the older version), root vegetables and an egg-yolk liaison. Light, comforting, served with bread to mop the bowl.

Waterzooi originated in Flanders in the 18th century as a fish stew, with the name 'zooien' meaning to simmer. As fish became scarce in the inland rivers, the dish evolved through the 16th and 17th centuries into the chicken-based version that became the standard. The Brussels brasseries serve it as waterzooi de poulet, with the chicken poached then bound into an egg-yolk cream broth with leeks and carrots.

4 editor picks for Waterzooi in Brussels, ranked by editorial score. All Brussels signature dishes · Waterzooi across every city.

Also in: Bruges.