Waterzooi Period COrigin theory CVerified

Waterzooi is a regional dish of Flanders, in northern Belgium, in which the broth around the cooked ingredients is drawn together with egg yolk and cream into something thick and pale. The name goes back to the Middle Dutch sode, meaning to boil, or a boiled thing.

The version now most often eaten is made with chicken. In this region chicken, eggs, dairy, and root vegetables have all long been at hand, and the technique of drawing them together in a pale finish, the blanquette manner of a white stew, gives the dish its quiet character. The point is to add no strong browning, and to bring everything to a smooth, rounded mouthfeel with egg yolk and cream.

It was made in the homes of Flanders, above all around Ghent. Whatever the local rivers and fields yielded went into one pot and was finished pale, and it has been handed down as a stew rooted in the regional table.

The original Waterzooi, it is said, was a dish not of chicken but of river fish. Held to have begun in Ghent, its starting point is placed in a fish version using the perch, pike, and eel drawn from the nearby Leie and Scheldt. Near the old Braempoort, where grain watermills stood in a row and the rivers were rich with fish, it is said to have come into being around the thirteenth and fourteenth centuries.

The name appears plainly in a Flemish text of 1748, which shows that it existed at least by then. The dish itself, though, is held to reach back into the Middle Ages, and this first appearance of the name catches only one edge of it.

The chicken version now widely eaten branched off from that fish dish later. By the most likely account, in the nineteenth century the rivers around Ghent grew polluted and the river fish disappeared, and a version that put chicken in place of fish spread. The fish version and the chicken version share the blanquette technique of the pale finish, but the lead ingredient shifts between river fish and chicken. The standard chicken Waterzooi is therefore younger than the medieval fish version from which it came, a dish of the nineteenth century.