Waterzooi with Leeks and Potatoes

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A creamy, comforting stew featuring tender leeks, potatoes, and freshwater fish, simmered in a rich broth. This Belgian-inspired one-pot recipe, ready in about 50 minutes, pairs potatoes, leeks, carrots 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

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Instructions

1. 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.
2. 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.
3. 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.