Belgian Waterzooi with Leeks and Potatoes
A creamy, comforting stew featuring tender leeks, potatoes, and freshwater fish, simmered in a rich broth. This belgian-inspired one pot ready in about 50 minutes pairs medium, peeled and diced potatoes, peeled and sliced carrots, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and diced potatoes
- 2, white and light green parts only, sliced leeks
- 2, peeled and sliced carrots
- 1.5 lbs, cut into 1-inch pieces white fish fillets
- 1/2 cup white wine
- 4 cups chicken stock
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Heat 2 tbsp butter in a large pot over medium heat. Add 2 tbsp flour and whisk until golden, about 2 minutes. Gradually pour in 1/2 cup white wine, stirring constantly until the mixture thickens and coats the back of a spoon.
- Step 2: Add 4 cups chicken stock, 4 medium peeled and diced potatoes, 2 sliced leeks, and 2 sliced carrots. Bring to a simmer, then reduce heat to low and cook for 20 minutes until vegetables are tender.
- Step 3: Gently add 1.5 lbs white fish fillets, season with 1 tsp salt and 1/2 tsp pepper. Cook for 8-10 minutes until fish is opaque and just cooked through. Remove from heat and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Belgian Waterzooi with Leeks and Potatoes take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Belgian Waterzooi with Leeks and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and sliced carrots from drying out.
Can I substitute ingredients in Belgian Waterzooi with Leeks and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Belgian Waterzooi with Leeks and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Belgian Waterzooi with Leeks and Potatoes?
Belgian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
