Waterzooi

Waterzooi ( East Flemish , something like "water brew") is a stew of Flemish cuisine . It is considered the Flemish national dish and is particularly common in Ghent .

Basis of Waterzooi either any freshwater fish or chicken and veal knuckle and vegetables such as carrots , celery , parsley , onions and leeks together with herbs such as parsley , thyme , bay leaf and sage and spices such as pepper and cloves in water and white wine or broth with Butter supplements can be cooked. Traditionally, the soup is bound with breadcrumbs , sometimes with cream , double crème or crème fraîche . The version with chicken can also be thickened with egg yolk . Waterzooi is traditionally served with toasted slices of white bread or French fries .

literature

Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “waterzooi” .

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