Waterzooi van vis is Ghent's oldest civic dish: white-broth fish stew with North Sea catch, leeks, carrots and potatoes simmered in a cream-enriched vegetable stock, served in deep bowls with crusty bread.

Waterzooi dates to medieval Ghent when the Leie and Schelde rivers ran through the city and freshwater fish were the available protein. The name combines 'water' and 'zooien', a dialect verb for simmering. By the 15th century waterzooi was the dish of Ghent's guild feasts. The original recipe used freshwater fish; as rivers were diverted and city growth reduced the catch, cooks shifted to chicken (waterzooi van kip), but the fish version is the authentic Ghentian one. Every brasserie from the Graslei to the Patershol serves a version.

Where to eat Waterzooi van Vis in Ghent

3 editor picks for Waterzooi van Vis in Ghent, ranked by editorial score. All Ghent signature dishes · Waterzooi van Vis across every city.

  • Pakhuis

    Order The oysters: the kitchen sources them daily and the quality is the most consistent in the city.

    Pakhuis occupies a converted warehouse behind a historic alley in central Ghent.

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  • 't Klokhuys

    Order The Gentse stoverij, a dark-beer beef braise that defines the dish better than most kitchens in the city.

    't Klokhuys is an authentic Patershol brasserie with mirror-and-blackboard interiors, serving stoverij, waterzooi and zurkelplets without compromise.

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  • Amadeus Gent 1

    Order The all-you-can-eat spareribs format, which is the reason most tables are booked before the week starts.

    Amadeus in Patershol built its reputation on all-you-can-eat spareribs served in warm candlelit rooms since it opened in the city's oldest quarter.

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Make it at home

Serves 455 minEasy

Ingredients

  • 800g mixed North Sea fish fillets (cod, haddock, sole)
  • 200ml dry white wine
  • 1L good fish or vegetable stock
  • 200ml double cream
  • 2 large leeks, white part only, sliced thin
  • 3 carrots, diced small
  • 3 celery stalks, diced
  • 2 medium potatoes, diced
  • 1 onion, finely chopped
  • 30g butter
  • Parsley, bay leaf, salt, white pepper
  • Crusty white bread to serve

Method

  1. Melt butter in a wide pot. Soften onion, leeks, carrots, celery and potatoes over medium heat for 10 minutes without browning.
  2. Add wine and stock. Season with salt, white pepper and a bay leaf. Simmer 20 minutes until vegetables are tender.
  3. Cut fish into large chunks. Lower into the simmering broth and poach gently for 8 minutes.
  4. Stir in cream. Taste and adjust seasoning. Remove bay leaf.
  5. Ladle into deep bowls, ensuring fish and vegetables are evenly distributed. Finish with chopped parsley.
  6. Serve immediately with crusty white bread to soak up the broth.

Editor tip. Do not let the broth boil hard once the cream is in or it will split. A gentle simmer is the key to the silky Ghent style.

Common allergens: Fish, Dairy, Gluten.