Fish waterzooi with mangetout

Ingredients

• 3spring onions
• 4celery stalks
• 3 tbsp (45 ml)flat-leaf parsley
• 1 tbsp (15 ml)fresh thyme leaves
• 200 gcatfish fillet
• 200 gsalmon fillet
• 200 gtilapia fillet
• 200 gmangetout
• 100 gbutter
• 100 mldry white wine
• 1 jarfish stock

Instructions

1. 1

   Prepare the ingredients

   Trim and slice the spring onions and celery. Chop the parsley. Cut the catfish, salmon and tilapia into similar-sized pieces.

2. 2

   Soften the vegetables

   Melt the butter in a large saucepan over a gentle heat. Add the spring onions and celery and cook until beginning to soften, without letting them brown.

3. 3

   Add the liquids

   Pour in the white wine and fish stock, then add the thyme. Bring the liquid to a gentle simmer.

4. 4

   Cook the fish

   Add the fish pieces and mangetout. Simmer gently until the fish is opaque and flakes easily and the mangetout is just tender.

5. 5

   Finish and serve

   Stir in the parsley and serve the waterzooi hot.

What is fish waterzooi?

Waterzooi is a Belgian stew traditionally associated with Ghent; it is made with a gently cooked broth and can be prepared with fish or chicken. This version uses three kinds of fish and mangetout in a buttery, wine-scented stock.

The mix of fish gives the stew a range of textures, while the spring onions, celery and herbs keep the broth fragrant. Serve it as soon as the fish is cooked so the pieces stay intact.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 33g protein, 5g carbs, 30g fat.

The fish supplies most of the protein, while the butter contributes much of the fat; the wine and vegetables provide a small amount of carbohydrate. For a more balanced plate, serve a portion with boiled potatoes or wholemeal bread and add extra vegetables if available.

Choosing and cutting the fish

Fish pieces: Cut the catfish, salmon and tilapia to roughly similar sizes so they cook at about the same rate. Handle them gently when adding to the pan.

Freshness: Use fish that smells clean and mild, and keep it chilled until you are ready to cook. If the fillets are frozen, thaw them safely and pat them dry before cutting.

Build a gentle broth

Vegetable base: Soften the spring onions and celery in the butter rather than browning them. This gives the broth a mellow flavour without darkening it.

Wine and stock: Bring the wine and fish stock to a simmer before adding the fish. Keep the heat gentle afterwards; a rolling boil can break up the delicate fillets.

Get the texture right

Fish: The pieces are ready when they have turned opaque and separate easily with a fork. Check a larger piece if the cuts are not all the same size.

Mangetout: Add it with the fish for a tender result that still has a little bite. For a softer texture, let it simmer slightly longer, while keeping an eye on the fish.

Timing and serving

Short cook: The listed total time is 20 minutes, so prepare the vegetables and fish before you heat the pan. Once the fish goes in, stay nearby and avoid extended simmering.

At the table: Serve in warm bowls, spooning plenty of broth over each portion. Bread or boiled potatoes make useful accompaniments for the broth.

Fresh herbs and finishing

Thyme: Add it to the simmering stock so its flavour has time to infuse the broth.

Parsley: Stir this in at the end for a fresher herbal note. Reserve a little to scatter over the bowls if you like.

Recipe notes & tips

• Slice the vegetables and portion the fish before starting, as the cooking time is short.
• Keep the broth at a gentle simmer once you add the fish.
• Use a wide pan so the fish can sit in the broth without being piled too deeply.
• Stir carefully, or gently move the pan, to help keep the fish pieces whole.
• Taste the broth before serving and season it to your preference.

Variations

• Add leeks: Use sliced leeks alongside the spring onions for a sweeter vegetable base.
• Use other fish: Swap in firm white fish of a similar size if one of the listed fillets is unavailable.
• Add potatoes: Serve with boiled potatoes, or add cooked potato pieces to the bowls.
• Brighten the broth: Add a little lemon juice at the end for a fresher finish.
• Change the herbs: Replace some of the thyme with dill for a different herbal note.

Common mistakes to avoid

• Boiling the broth hard: The fish can break apart; keep it at a gentle simmer.
• Cutting uneven pieces: Small pieces may overcook before large ones are ready; aim for similar-sized chunks.
• Overcooking the fish: It can become dry and fall apart; check for opacity and flaking as it simmers.
• Browning the vegetables: This can give the broth a stronger, darker flavour; soften them gently in the butter.
• Adding parsley too early: It loses some of its fresh character; stir it in near the end.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until piping hot, avoiding a vigorous boil so the fish is less likely to break apart.

Frequently asked questions